Whipped Cream
From Six little cooks, 1910
Presented as published in 1910. 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
2478Calories
10 gProtein
221 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2478 kcal
Protein9.5 g
Carbohydrates221 g
Fiber0 g
Sugars202 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium104 mg
Potassium574 mg
Calcium298 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus290 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 60. The excerpt below is the record exactly as published.
whipped cream for to-morrow, as this is a great occasion." " Oh, that would be perfectly delicious," cried Kose. "Everybody likes whipped cream, and it will look so much more like a party than custard, such as we have every few days. Is there any particular recipe for it, Aunt Jane?'1 " Yes, indeed; I'll give it to you now, though we can't make the cream till to-morrow, because it must be fresh." No. 162 — WHIPPED CBEAM. One pint cream, one small cup fine sugar, one gill wine
Cook this with the app: pantry check, scaling, and the assistant.