Whipped Cream
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
2139Calories
10 gProtein
134 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2139 kcal
Protein9.5 g
Carbohydrates134 g
Fiber0 g
Sugars114 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium103 mg
Potassium572 mg
Calcium297 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus290 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 86. The excerpt below is the record exactly as published.
WHIPPED CREAM. Mix one pint of cream with nine tablespoons of fine sugar and one gill of wine
Cook this with the app: pantry check, scaling, and the assistant.