vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Yankee Cremo
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
608Calories
20 gProtein
96 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein20 g
Carbohydrates96 g
Fiber0.5 g
Sugars91 g
Total Fat17 g
Saturated Fat8.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium604 mg
Calcium438 mg
Iron1.4 mg
Magnesium54 mg
Phosphorus480 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline255 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 573. The excerpt below is the record exactly as published.
Yankee Cremo. — Beat the yolks of four eggs with fib. of powdered white sugar. Put lqt. of milk over the fire, and when it boils stir it into the eggs and sugar. Mix 3 table- spoonfuls of cornflour with a little cold milk, put the eggs and milk over the fire, stir in the flour, and continue stirring till quite thick. Add a few drops of flavouring
Cook this with the app: pantry check, scaling, and the assistant.