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Velvet OakeB
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
732Calories
18 gProtein
154 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein18 g
Carbohydrates154 g
Fiber0 g
Sugars56 g
Total Fat20 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol56 mg
Sodium52 mg
Potassium760 mg
Calcium177 mg
Iron7.2 mg
Magnesium48 mg
Phosphorus262 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 200. The excerpt below is the record exactly as published.
Velvet OakeB Mix two teaspoons of cream of tartar in one quart of flour and one teaspoon of soda in one pint of milk. Add one cup of sugar and one-third of a cup of butter
Cook this with the app: pantry check, scaling, and the assistant.