Mock Whipped Cream
From Blue Ribbon cook book, 1905
Mix the apple with the sugar as soon as possible after grating, or it will turn dark.
Presented as published in 1905. 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
932Calories
7 gProtein
224 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein6.8 g
Carbohydrates224 g
Fiber2.3 g
Sugars219 g
Total Fat5.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium235 mg
Calcium39 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C7.2 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline153 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 52. The excerpt below is the record exactly as published.
Mock Whipped Cream—Take 1 large, sour apple, peeled and grated, 1 cup white sugar, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.