vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Velvet Cream with Strawberries

Name: Velvet Cream with Strawberries
Yield: 3 servings
Ingredients: One cup milk; six tablespoons dissolved Cox’s gelatine; four tablespoons sugar; one tablespoon brandy; one cup preserved strawberries; two cups whipped cream

From The Swedish, French, American cook book, 1918

Serves 3

Serve with custard or fruit sauce.

Presented as published in 1918. 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

611Calories

22 gProtein

47 gCarbs

38 gFat

Full nutrition (35 nutrients)

Calories611 kcal

Protein22 g

Carbohydrates47 g

Fiber0 g

Sugars37 g

Total Fat38 g

Saturated Fat23 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol128 mg

Sodium75 mg

Potassium491 mg

Calcium281 mg

Iron0.5 mg

Magnesium41 mg

Phosphorus247 mg

Zinc1 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D1.4 mcg

Vitamin C51 mg

Vitamin A320 mcg

Vitamin E1 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate9.6 mcg

Choline47 mg

Caffeine0 mg

Alcohol1.5 g

Water250 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 520. The excerpt below is the record exactly as published.

Velvet Cream with Strawberries, a la Hilda Sandgren Creme veloutee aux Fraises, a la Hilda Sandgren One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, one tablespoon brandy, one cup preserved strawberries, two cups whipped cream

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