Velvet Cream

Name: Velvet Cream
Ingredients: | pint of cream; J oz. of gelatine; 1 coz. of sugar; 1 pot of apricot jam; 1 gill of lemon juice; 1 U'.easpoonful of grated lemon peel; 2 tablespoonfuls of sherry

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves six persons.

Presented as published in 1886. 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

1981Calories

35 gProtein

84 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1981 kcal

Protein35 g

Carbohydrates84 g

Fiber0.6 g

Sugars49 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol482 mg

Sodium172 mg

Potassium651 mg

Calcium322 mg

Iron0.7 mg

Magnesium46 mg

Phosphorus293 mg

Zinc1.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A4 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate34 mcg

Choline18 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 44. The excerpt below is the record exactly as published.

Velvet Cream. For Six Persons. — | pint of cream ; J oz. of gelatine ; 1 coz. of sugar; 1 pot of apricot jam; 1 gill of lemon juice; 1 U'.easpo6nful of grated lemon peel ; 2 tablespoonfuls of sherry

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