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Milk Substitute for Whipped Cream
From The bride's cook book, 1915
Serves 1
Makes a good substitute for whipped cream.
Presented as published in 1915. 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
328Calories
8 gProtein
54 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein8.2 g
Carbohydrates54 g
Fiber0.2 g
Sugars38 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium381 mg
Calcium307 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.
Whites of 2 Eggs Mix the cornstarch and sugar, and cook in the hot milk 10 minutes. Strain and cool. Add vanilla and whites of eggs beaten stiff. Makes a good sub- stitute for whipped cream. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 60 BRIDE'S COOK BOOK BRANDY SAUCE 3 Tablespoons Cornstarch Vz Teaspoon Rice Flour Pinch of Salt 1'/2 Tablespoons Butter 1 Pint Hot Water 1 Tablespoon Cornstarch Vz Cup Brown Sugar 1 Teaspoon Vanilla
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