Velvet Cream

Name: Velvet Cream
Ingredients: 1 tb. gelatine; M c. cold water; }4 c. lemon juice; 1 c. rich milk or cream; }/2 c. sugar; 3^ c. cream, whipped

From Canadian cook book, 1924

Presented as published in 1924. 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

1696Calories

17 gProtein

135 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories1696 kcal

Protein17 g

Carbohydrates135 g

Fiber0.2 g

Sugars115 g

Total Fat125 g

Saturated Fat73 g

Monounsaturated Fat29 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol379 mg

Sodium86 mg

Potassium550 mg

Calcium332 mg

Iron0.3 mg

Magnesium40 mg

Phosphorus297 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C24 mg

Vitamin A316 mcg

Vitamin E1.2 mg

Vitamin K9 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline35 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 82. The excerpt below is the record exactly as published.

VELVET CREAM. 1 tb. gelatine. M c. cold water. }4 c. lemon juice. 1 c. rich milk or cream. }/2 c. sugar. 3^ c. cream, whipped

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