Velvet Cream

Name: Velvet Cream
Ingredients: Three-quarters of an ounce of Gelatine; Two ounces of Castor Sugar; One glass of Sherry; The rind of one Lemon; Half a pint of Double Cream; One gill of Water

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1481Calories

25 gProtein

102 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1481 kcal

Protein25 g

Carbohydrates102 g

Fiber2.8 g

Sugars62 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium117 mg

Potassium588 mg

Calcium204 mg

Iron1.4 mg

Magnesium49 mg

Phosphorus179 mg

Zinc0.8 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate17 mcg

Choline13 mg

Caffeine0 mg

Water517 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.

Velvet Cream, Ingredients, Three-quarters of an ounce of Gelatine, Two ounces of Castor Sugar. One glass of Sherry. The rind of one Lemon. Half a pint of Double Cream. One gill of Water

Cook this with the app: pantry check, scaling, and the assistant.