To Whip Cream
From The school kitchen textbook, 1915
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
1607Calories
9 gProtein
18 gCarbs
167 gFat
Full nutrition (22 nutrients)
Calories1607 kcal
Protein9.5 g
Carbohydrates18 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium96 mg
Potassium454 mg
Calcium287 mg
Iron0 mg
Magnesium28 mg
Phosphorus267 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water272 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.
To Whip Cream Chill the cream, put it into a large bowl, and stand the bowl in the sink, — in hot weather put the bowl in ice water. Beat with a wire whisk until it is thick, or until it will hold its shape when dropped from a spoon. Recipe, No. 39. To Make Butter Butter may be made on a small scale in the classroom. Put a pint of heavy cream
Cook this with the app: pantry check, scaling, and the assistant.