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Velvet Cream with Strawberries
From Original White House Cookbook, 1887
Serves 4
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
583Calories
6 gProtein
48 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein6.1 g
Carbohydrates48 g
Fiber0.8 g
Sugars39 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium33 mg
Potassium266 mg
Calcium92 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.8 mcg
Choline3.9 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 234. The excerpt below is the record exactly as published.
VELVET CREAM, WITH STRAWBERRIES. Dissolve half an ounce of gelatine in a gill of water ; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cool. Before it sets beat into it a pint of cream ; pour into molds and keep on ice until wanted. Half fill the small molds with fine strawberries
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