vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Velvet Cream
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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
483Calories
12 gProtein
80 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein12 g
Carbohydrates80 g
Fiber0 g
Sugars79 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium105 mg
Potassium445 mg
Calcium309 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline49 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 52. The excerpt below is the record exactly as published.
VELVET CREAM E. D, P. 1 cup of wine, ■J box of gelatine, 1 lemon, 1^ pints of milk, 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.