vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Velvet Cream
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
560Calories
7 gProtein
8 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein7.4 g
Carbohydrates7.6 g
Fiber0.5 g
Sugars0.4 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium42 mg
Potassium179 mg
Calcium103 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline2.9 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 49. The excerpt below is the record exactly as published.
Velvet Cream Dissolve one ounce gelatine in a tumbler of wine. Add the juice and peel of one lemon, sugar to one quart cream
Cook this with the app: pantry check, scaling, and the assistant.