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Velvet Cream
From The household cook book, 1902
Serves 8
Half fill molds with fruits for variety.
Presented as published in 1902. 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
319Calories
2 gProtein
55 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein1.9 g
Carbohydrates55 g
Fiber0.1 g
Sugars52 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.1 g
Cholesterol44 mg
Sodium18 mg
Potassium37 mg
Calcium23 mg
Iron0.3 mg
Magnesium3.1 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline6.1 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 319. The excerpt below is the record exactly as published.
VELVET CREAM — Soak | box gelatine in 1 cup warm water, adding the grated rind and juice of 2 lemons and two cujds sugar; heat and stir till it dissolves, but do not let it boil; when nearly cold, but before it begins to stiffen, add the cream
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