Whipped Cream
From Luncheons, 1902
This cream is used with strawberry cake and with molasses gingerbread.
Presented as published in 1902. 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
817Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (32 nutrients)
Calories817 kcal
Protein4.7 g
Carbohydrates9.5 g
Fiber0 g
Sugars0.6 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium49 mg
Potassium234 mg
Calcium144 mg
Iron0 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 71. The excerpt below is the record exactly as published.
Whipped cream. Flavor a half pint of cream with a few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.