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Velvet Cream
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
900Calories
6 gProtein
80 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein6.3 g
Carbohydrates80 g
Fiber0 g
Sugars70 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium68 mg
Potassium310 mg
Calcium200 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline15 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Velvet Cream. One quart of cream, 1 pint of milk, 14 ounces of granulated sugar, .14 box of gelatine and % pint of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.