vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Velvet Cream
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with sugar and cream.
Presented as published in 1887. 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
593Calories
32 gProtein
68 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein32 g
Carbohydrates68 g
Fiber0 g
Sugars69 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol306 mg
Sodium493 mg
Potassium826 mg
Calcium643 mg
Iron1.3 mg
Magnesium68 mg
Phosphorus628 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A263 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline286 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 384. The excerpt below is the record exactly as published.
Almond Velvet Cream. This dish for dessert requires three pints of milk, four eggs, one package of gelatine, two-thirds of a cupful of sugar, one-fourth of a teaspoonful of salt, and one-fourth of a teaspoonful of extract of almond
Cook this with the app: pantry check, scaling, and the assistant.