Velvet Cream

Name: Velvet Cream
Ingredients: ^ oz. Cox’s Gelatine; i wineglassful of Sherry; 1 pint Custard; J pint Cream; 2 ozs. Sugar; Juice of i Lemon; I gill cold Milk

From A manual of gelatine cookery, 1904

This mould would be improved if masked with jelly and decorated with different coloured preserved fruits.

Presented as published in 1904. 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

1678Calories

46 gProtein

134 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories1678 kcal

Protein46 g

Carbohydrates134 g

Fiber0.3 g

Sugars121 g

Total Fat110 g

Saturated Fat60 g

Monounsaturated Fat25 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol715 mg

Sodium422 mg

Potassium1168 mg

Calcium761 mg

Iron2.2 mg

Magnesium85 mg

Phosphorus784 mg

Zinc3.6 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A276 mcg

Vitamin E1.4 mg

Vitamin K6.7 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.8 mg

Folate81 mcg

Choline11 mg

Caffeine0 mg

Water675 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 14. The excerpt below is the record exactly as published.

VELVET CREAM. ^ oz. Cox’s Gelatine. i wineglassful of Sherry (or it 1 pint Custard. preferred, a teaspoonful Cox’s J pint Cream. Vanilla Essence. 2 ozs. Sugar. Juice of i Lemon. I gill cold Milk

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