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Vinnoy Krem (Wine Cream)
From Banquets of the nations, 1911
Serves 2
Serve with finger biscuits.
Presented as published in 1911. 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
659Calories
3 gProtein
50 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein2.6 g
Carbohydrates50 g
Fiber0 g
Sugars43 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium380 mg
Potassium165 mg
Calcium77 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline2.8 mg
Caffeine0 mg
Alcohol9.4 g
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 210. The excerpt below is the record exactly as published.
Vinnoy Krem. (Wine Cream.) Take half a pint of double cream, with four ounces of sherry and two of brandy, the juice of half a lemon, three to three and a half ounces sugar, according to quan- tity of lemon juice, and a little grated nutmeg
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