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Plain Whipped Cream
From The Pattern cook-book, 1890
Serves 4
Serve with strawberries or sponge cake.
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
405Calories
2 gProtein
5 gCarbs
42 gFat
Full nutrition (32 nutrients)
Calories405 kcal
Protein2.4 g
Carbohydrates4.6 g
Fiber0 g
Sugars0.1 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium115 mg
Calcium72 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 212. The excerpt below is the record exactly as published.
PLAIN WHIPPED CREAM. Sweeten the cream to taste, and add vanilla to flavor rather strongly ; then whip the cream light, set it on the ice until cold, and serve. Whipped cream may be eaten in many ways. With strawberries nothing is dain- tier. It is sometimes served in glasses, sponge cake being passed with it. CHARLOTTE RUSSE. (PLAIN.) One pint of cream. One tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.