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Velvet Cream
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
41Calories
4 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein3.6 g
Carbohydrates6.6 g
Fiber0 g
Sugars6.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium6.3 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.
Velvet Cream. One coffeecupful of good cooking wine, two-thirds of a box of gelatine soaked for half an hour in a pint of cold water, and a coffeeoup of sifled sugar
Cook this with the app: pantry check, scaling, and the assistant.