vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
357Calories
2 gProtein
22 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein1.6 g
Carbohydrates22 g
Fiber0 g
Sugars19 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium95 mg
Calcium50 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline1 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.
WHIPPED CEEAM. 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.