vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
178Calories
8 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein8.1 g
Carbohydrates26 g
Fiber0 g
Sugars22 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium37 mg
Calcium3.3 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.8 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.
WHIPPED CREAM. To one pint of sweet cream, add the whites of three eggs beaten to a stiff froth, live tablespoonfuls of sweet wine, three of pulverized sugar, one teaspoonful of lemon extract
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