Velvet Cream
From A Little Cook-Book for a Little Girl, 1905
Preserved peaches laid around this are very nice, or rich pineapple, or apricot jam.
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
594Calories
29 gProtein
61 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein29 g
Carbohydrates61 g
Fiber0 g
Sugars62 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium877 mg
Calcium656 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 35. The excerpt below is the record exactly as published.
Velvet Cream ^4 box of gelatine. 1 pint milk. 2 eggs. 3 tablespoonfuls of sugar. Small teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.