Spanish Whip
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Home Economics Department.
Presented as published in 1928. 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
2760Calories
51 gProtein
614 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2760 kcal
Protein51 g
Carbohydrates614 g
Fiber0 g
Sugars603 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium345 mg
Potassium314 mg
Calcium136 mg
Iron5 mg
Magnesium36 mg
Phosphorus424 mg
Zinc2.8 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate127 mcg
Choline599 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 5. The excerpt below is the record exactly as published.
Spanish Whip 4 Hges, 3, eup sugar, 1 pke. Knox Gelatine 2 tablespoons flour. 1 quart hot milk
Cook this with the app: pantry check, scaling, and the assistant.