vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Velvet Cream (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
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
224Calories
2 gProtein
36 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein1.9 g
Carbohydrates36 g
Fiber1.1 g
Sugars22 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Cholesterol17 mg
Sodium258 mg
Potassium51 mg
Calcium11 mg
Iron0.7 mg
Magnesium7.9 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline17 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 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.
four or five sponge cakes into slices, and lay these in a glass dish. If preferred, substi- tute three ounces of macaroons and one ounce of ratafias for the sponge cakes. Place round them a little apricot or greengage jam. A glass- ful of sherry may be poured over them or not. Take the cream when it is quite cold, and before it begins to stiffen, and pour it over the sweet- meat. Serve when cold and stiff. Probable cost, 3s. 6d. Sufiicient for six or seven persons. Velvet Cream (another way)
Cook this with the app: pantry check, scaling, and the assistant.