Whipped Cream
From Home cookery, 1898
Can be varied with raspberry or strawberry syrup.
Presented as published in 1898. 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
833Calories
5 gProtein
13 gCarbs
84 gFat
Full nutrition (35 nutrients)
Calories833 kcal
Protein4.9 g
Carbohydrates13 g
Fiber0.2 g
Sugars1.3 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium49 mg
Potassium283 mg
Calcium147 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 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
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Alcohol1.5 g
Water189 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.
whipped cream through a rose pipe, and sprinkle over pistachios. Banana Puree. Pound six bananas with two tablespoonfuls of apricot jam, add a large wineglass of maraschino and a quarter of a pint of cream (whipped), sweeten to taste. Charlotte Russe. Set some coloured jelly in the bottom of a plain mould, about half an inch thick. Split some Savoy biscuits, trim edges, and fit them closely round the sides of the mould. Fill up with a cream mixture as below : Cream. Whip half a pint of cream, sweeten to taste and fla- vour with vanilla, and brandy and sherry. Melt a quarter of an ounce of leaf gelatine in a gill of milk or water, add to cream, and use. Whipped Cream. Cream ... J pint. ( the grated rind and Lemon < the juice of half a ( small one. Brandy i dessertspoonful. Sherry i dessertspoonful. Castor sugar ... to taste
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