Whipped Cream
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
3980Calories
69 gProtein
45 gCarbs
372 gFat
Full nutrition (34 nutrients)
Calories3980 kcal
Protein69 g
Carbohydrates45 g
Fiber0 g
Sugars3.3 g
Total Fat372 g
Saturated Fat204 g
Monounsaturated Fat83 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol2453 mg
Sodium773 mg
Potassium1692 mg
Calcium816 mg
Iron7.9 mg
Magnesium130 mg
Phosphorus1373 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K24 mcg
Vitamin B61.1 mg
Vitamin B123.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)1.3 mg
Folate190 mcg
Choline1188 mg
Caffeine0 mg
Water1052 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 12. The excerpt below is the record exactly as published.
Whipped Cream. Take a quart of cream and whites of eight eggs beaten with half a pint of wine; mix them and sweeten to taste with double refined sugar; you may perfume it if you please, with musk or amber gum
Cook this with the app: pantry check, scaling, and the assistant.