vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maraschino Velvet
From How we cook in Tennessee .., 1906
Serves 3
Serve with cream.
Presented as published in 1906. 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
469Calories
9 gProtein
96 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein8.9 g
Carbohydrates96 g
Fiber2.2 g
Sugars93 g
Total Fat6.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium100 mg
Potassium141 mg
Calcium75 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus141 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.1 mg
Vitamin A108 mcg
Vitamin E0.7 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate57 mcg
Choline199 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 138. The excerpt below is the record exactly as published.
Maraschino Velvet.— One quart of hot milk, three table- spoons of arrowroot dissolved in a little milk, one cup of sugar ; when well cooked add the stiffly beaten whites of four eggs, pinch of salt; line bottom of border mold with maraschino •merries
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