vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Velvet Cream (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or seven persons.
Presented as published in 1892. 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
562Calories
23 gProtein
77 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein23 g
Carbohydrates77 g
Fiber4 g
Sugars73 g
Total Fat20 g
Saturated Fat8.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol409 mg
Sodium260 mg
Potassium647 mg
Calcium490 mg
Iron2.2 mg
Magnesium54 mg
Phosphorus510 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C32 mg
Vitamin A259 mcg
Vitamin E1.3 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline351 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2193. The excerpt below is the record exactly as published.
Velvet Cream (another way). — Put a pint and a quarter of milk into a saucepan with a quarter of a pound of loaf sugar, the thin rind of half a lemon, and an inch of stick cinna- mon. Let it simmer till pleasantly flavoured. Put two dessert-spoonfuls of Oswego into a basin, and mix with it four well-beaten eggs
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