Imitation Whipped Cream for Filling Meringues

Name: Imitation Whipped Cream for Filling Meringues
Ingredients: i oz. (or a little less) Cox’s Gelatine; f pint Milk; ozs. Castor Sugar; pint Cream; A few drops Cox’s Vanilla Essence

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

2066Calories

42 gProtein

86 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories2066 kcal

Protein42 g

Carbohydrates86 g

Fiber0 g

Sugars68 g

Total Fat175 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol512 mg

Sodium245 mg

Potassium825 mg

Calcium603 mg

Iron0.3 mg

Magnesium63 mg

Phosphorus524 mg

Zinc2.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate8.5 mcg

Choline54 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 20. The excerpt below is the record exactly as published.

IMITATION WHIPPED CREAM, FOR FILLING MERINGUES. i oz. (or a little less) Cox’s f pint Milk. Gelatine. ozs. Castor Sugar. pint Cream. A few drops Cox’s Vanilla Essence

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