Velvet Cream

Name: Velvet Cream
Ingredients: Three-quarters of an ounce of gelatine; half a pint of white wine; 1 pint of cream; the juice of 1 lemon; sugar to taste

From Wholesome cookery, 1887

Presented as published in 1887. 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

1890Calories

28 gProtein

30 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1890 kcal

Protein28 g

Carbohydrates30 g

Fiber0.3 g

Sugars2.5 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol482 mg

Sodium139 mg

Potassium560 mg

Calcium304 mg

Iron0.3 mg

Magnesium39 mg

Phosphorus283 mg

Zinc1.1 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate26 mcg

Choline13 mg

Caffeine0 mg

Water571 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.

Velvet Cream. Three-quarters of an ounce of gelatine, half a pint of white wine, 1 pint of cream mixed with the juice of 1 lemon, and sugar to taste

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