vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Velvet Cream
From The Landmarks club cook book, 1903
Serves 3
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
672Calories
28 gProtein
14 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein28 g
Carbohydrates14 g
Fiber0 g
Sugars8.4 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium94 mg
Potassium166 mg
Calcium117 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.4 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.8 mcg
Choline12 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 96. The excerpt below is the record exactly as published.
VELVET CREAM. One cofifeecupful of wine, two-thirds of a cup of gelatine dissolved in one pint of water, one cofifeecupful of sugar. Set the mixture over the fire and let come to a boil, then strain through a flannel bag. When nearly cold, add one pint of good, rich cream
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