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Velvet Cakes

Name: Velvet Cakes
Yield: 5 servings
Ingredients: One pint of thick cream; one pint of new milk; three eggs, whites and yolks beaten separately; one teaspoonful of salt; one quart of rice flour

From Temperance cook book, 1887

Serves 5

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

724Calories

13 gProtein

84 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories724 kcal

Protein13 g

Carbohydrates84 g

Fiber0.5 g

Sugars0.1 g

Total Fat38 g

Saturated Fat20 g

Monounsaturated Fat8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol208 mg

Sodium534 mg

Potassium208 mg

Calcium80 mg

Iron0.7 mg

Magnesium32 mg

Phosphorus207 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A48 mcg

Vitamin E0.3 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate30 mcg

Choline88 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 75. The excerpt below is the record exactly as published.

VELVET CAKES. One pint of thick cream, one pint of new milk, three eggs, whites and yolks beaten separately, very stiff, one teaspoonful of salt, one quart of rice flour

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