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Velvet Cream
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
593Calories
8 gProtein
14 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein7.9 g
Carbohydrates14 g
Fiber0 g
Sugars8.4 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium48 mg
Potassium162 mg
Calcium104 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.6 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 100. The excerpt below is the record exactly as published.
Velvet Cream. — One coffee-cupful of wine, two-thirds of a box of gelatine dissolved in one pint of water, one coffee-cupful of sugar ; set the mixture over the fire and let it come to a boil ; strain it through a flannel bag ; when it is nearly cold, add a pint of good, rich cream
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