vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream
From Consult me, 1902
Serves 8
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
518Calories
4 gProtein
33 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein3.7 g
Carbohydrates33 g
Fiber0 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium114 mg
Calcium73 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 526. The excerpt below is the record exactly as published.
WHIPPED CREAM— To one quart of good cream, put a few drops of bergamot water, a little orange flower water, and £ lb. of sugar. When it is dissolved, whip the cream to a froth, and take it up with a skimmer ; drain on a sieve, and if for icing, let it settle half an hour before you put it into cups or glasses. Use that which drops into the dish under the sieve, to make it froth the better, adding two whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.