Orange Velvet Cream

Name: Orange Velvet Cream
Ingredients: One pint orange juice; one-half package Knox gelatine; one cup sugar; one pint of whipped cream; one teaspoon vanilla

From Dainty recipes, 1950

Presented as published in 1950. 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

2267Calories

31 gProtein

309 gCarbs

106 gFat

Full nutrition (33 nutrients)

Calories2267 kcal

Protein31 g

Carbohydrates309 g

Fiber0 g

Sugars279 g

Total Fat106 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Cholesterol356 mg

Sodium68 mg

Potassium1602 mg

Calcium529 mg

Iron0.8 mg

Magnesium106 mg

Phosphorus516 mg

Zinc1.9 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D1.9 mcg

Vitamin C150 mg

Vitamin A881 mcg

Vitamin E3 mg

Vitamin K8.9 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate161 mcg

Choline84 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 11. The excerpt below is the record exactly as published.

ORANGE VELVET CREAM One pint orange juice; one-half package Knox gelatine (envelope). Cook together until gelatine is dissolved. Add one cup sugar and cool until it begins to harden. Stir all into one pint of whipped cream. Flavor with one teaspoon vanilla

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