Velvet Cream

Name: Velvet Cream
Ingredients: Half an ounce of isinglassine; One pint of cream; Half a pint of white wine; The rind and juice of one lemon; Sugar

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1825Calories

11 gProtein

32 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories1825 kcal

Protein11 g

Carbohydrates32 g

Fiber2.8 g

Sugars2.5 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.1 g

Cholesterol482 mg

Sodium98 mg

Potassium592 mg

Calcium313 mg

Iron0.6 mg

Magnesium36 mg

Phosphorus283 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water565 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 35. The excerpt below is the record exactly as published.

VELVET CREAM Ingredients Half an ounce of isinglassine. One pint of cream. Half a pint of wbite wine. Sugar. The rind and juice of one lemon

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