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Cream Whips

Name: Cream Whips
Yield: 2 servings
Ingredients: 1 pint of Cream; J- pint of pale sherry; 1 teacupful of sugar; the juice and grated rind of a lemon; the whites of two eggs

From The encyclopædia of practical cookery, 1890

Serves 2

Presented as published in 1890. 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

969Calories

12 gProtein

29 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories969 kcal

Protein12 g

Carbohydrates29 g

Fiber0.1 g

Sugars16 g

Total Fat89 g

Saturated Fat50 g

Monounsaturated Fat19 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol455 mg

Sodium138 mg

Potassium310 mg

Calcium177 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus254 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0.5 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate31 mcg

Choline159 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 558. The excerpt below is the record exactly as published.

Cream Whips. — Put 1 pint of Cream into a bowl or basin, and mix in with it J- pint of pale sherry, the juice and grated rind of a lemon, 1 teacupful of sugar, and the whites of two eggs

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