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Velvet Cream made with Gelatine

Name: Velvet Cream made with Gelatine
Yield: 3 servings
Ingredients: three-quarters of an ounce of gelatine; a quarter of a pint of water; a quarter of a pint of sherry or raisin wine; six ounces of loaf sugar; two fresh lemons; a table-spoonful of lemon-juice; a pint of thick cream

From Cassell's dictionary of cookery, 1892

Serves 3

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

856Calories

10 gProtein

73 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories856 kcal

Protein10 g

Carbohydrates73 g

Fiber1.9 g

Sugars59 g

Total Fat56 g

Saturated Fat32 g

Monounsaturated Fat11 g

Polyunsaturated Fat0.1 g

Cholesterol161 mg

Sodium53 mg

Potassium282 mg

Calcium122 mg

Iron0.6 mg

Magnesium20 mg

Phosphorus106 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0.7 mcg

Vitamin E0.1 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate9.5 mcg

Choline6.1 mg

Caffeine0 mg

Water219 g

Estimated from matched ingredients across 3 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.

Velvet Cream made with Gelatine. — Soak three-quarters oi an ounce of gelatine in a quarter of a pint of water for half an hour. Pour upon it a quarter of a pint of sherry or raisin wine, and stir it over the fire till dis- solved. If it is preferred, the gelatine may be dissolved in half a pint of -wane only, instead of wine and water. Add six ounces of loaf sugar which have been rubbed upon the rind of two fresh lemons to draw out the flavour, together with a table-spoonful of lemon-juice, and stir the mixture over the fire till the sugar is dissolved. Pour the liquor into a bowl, and when it is cool mix with it gradually but thoroughly a pint of thick cream

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