vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Velvet Cream
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
643Calories
23 gProtein
16 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein23 g
Carbohydrates16 g
Fiber0 g
Sugars12 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol336 mg
Sodium202 mg
Potassium549 mg
Calcium403 mg
Iron1 mg
Magnesium44 mg
Phosphorus415 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline193 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 137. The excerpt below is the record exactly as published.
Velvet Cream. Make custard with 2 eggs and 2 teacups milk. Soak J oz. gelatine in a little milk, and add with a teacupful cream
Cook this with the app: pantry check, scaling, and the assistant.