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Creme a la Chantilly

Name: Creme a la Chantilly
Yield: 10 servings
Cuisine: French
Ingredients: some fresh and somewhat thick cream; eight oz. of powdered sugar per quart of cream; flavour with vanilla or fruit essence

From A guide to modern cookery, 1909

Serves 10

This cream should be prepared only at the last moment.

Presented as published in 1909. 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

410Calories

2 gProtein

26 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories410 kcal

Protein1.9 g

Carbohydrates26 g

Fiber0 g

Sugars22 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0 g

Cholesterol96 mg

Sodium20 mg

Potassium91 mg

Calcium58 mg

Iron0 mg

Magnesium5.6 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water54 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.

CREME A LA CHANTILLY Take some fresh and somewhat thick cream, and whisk it until é it is sufficiently stiff to span the members of the whisk. Add — to it eight oz. of powdered sugar per quart of cream, and flavour with vanilla or fruit essence

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