Cream Velvet

Name: Cream Velvet
Ingredients: one ounce of gelatine; four ounces of loaf sugar; the juice of four good oranges; the rind and juice of two lemons; a pint of cream

From The handy dictionary of cookery, 1890

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

3203Calories

61 gProtein

322 gCarbs

188 gFat

Full nutrition (33 nutrients)

Calories3203 kcal

Protein61 g

Carbohydrates322 g

Fiber2 g

Sugars222 g

Total Fat188 g

Saturated Fat102 g

Monounsaturated Fat42 g

Polyunsaturated Fat2.8 g

Cholesterol924 mg

Sodium448 mg

Potassium2004 mg

Calcium464 mg

Iron8 mg

Magnesium133 mg

Phosphorus761 mg

Zinc3.6 mg

Copper1.1 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C227 mg

Vitamin A6 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B121.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.7 mg

Folate337 mcg

Choline195 mg

Caffeine0 mg

Water952 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 36. The excerpt below is the record exactly as published.

Cream, Velvet. Put one ounce of gelatine into a pan; cover it with cold water. Add to it four ounces of loaf sugar, the juice of four good oranges, the rind and juice of two lemons. Stir care- V '"X ■ t. DOMESTIC COOKERY. 6i fully till the gelatine and sugar are melted. Strain it into a basin ; when it is quite cool add a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.