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Frothy Cream with Sugar
From The encyclopædia of practical cookery, 1890
Serves 10
Use for filling meringues or other purposes.
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
718Calories
4 gProtein
25 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein4 g
Carbohydrates25 g
Fiber0 g
Sugars17 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol196 mg
Sodium44 mg
Potassium182 mg
Calcium123 mg
Iron0 mg
Magnesium11 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 572. The excerpt below is the record exactly as published.
2qts. of the richest Cream (double Cream, if possible) into a copper basin, place it on a pail filled with ice, and beat it well with a wire whisk. Remove the froth with a per- forated skimmer as it comes to the surface, and lay it upon a sieve to drain. When it is all converted into froth, put the sieve in a cool place for a couple of hours ; then add gradually, and gently work into it, 6oz. of the finest powdered sugar and 2oz. of vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.