Velvet Cream
From Savouries and sweets suitable for luncheons and dinners, 1886
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
1854Calories
11 gProtein
84 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1854 kcal
Protein11 g
Carbohydrates84 g
Fiber2.8 g
Sugars59 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium99 mg
Potassium593 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
Water361 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.
Velvet Cream. , For Ten Persons. — | oz. of isinglass ; 1 teacupful of herry ; 1 lemon ; 2 ozs. of sugar ; 1 pint of cream. Dissolve three-quarters of an, ounce of isinglass in u small quantity of water, a teacupful of sherry,
Cook this with the app: pantry check, scaling, and the assistant.