Whipped Cream
From The book of plain cooking, 1904
Cream needs preparing over night and keeping in a cool place.
Presented as published in 1904. 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
2436Calories
23 gProtein
131 gCarbs
177 gFat
Full nutrition (34 nutrients)
Calories2436 kcal
Protein23 g
Carbohydrates131 g
Fiber0 g
Sugars88 g
Total Fat177 g
Saturated Fat99 g
Monounsaturated Fat38 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol854 mg
Sodium261 mg
Potassium811 mg
Calcium362 mg
Iron2.4 mg
Magnesium61 mg
Phosphorus486 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.
Whipped Cream Cream needs preparing over night, and keep- ing in a cool place. To a pint of cream add three to four ounces of pounded sugar and the whites of two eggs. Beat the eggs to a stiff froth before adding them to the cream. Put the cream into a large basin, and add to it some very finely grated lemon-peel, the sugar, a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.