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Velvet Cream
From The "A1" cookery book, 1901
Serves 10
Presented as published in 1901. 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
680Calories
9 gProtein
126 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein8.6 g
Carbohydrates126 g
Fiber0.3 g
Sugars121 g
Total Fat17 g
Saturated Fat9.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0 g
Cholesterol48 mg
Sodium322 mg
Potassium104 mg
Calcium41 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.1 mcg
Choline6.1 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 82. The excerpt below is the record exactly as published.
Velvet Cream. — 3 oz. gelatine, i pint sherry, 3 pint castor sugar, rind and juice of 1 lemon, 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.