vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream (Crème Fouettée)
From Cookery for every household, 1914
Serves 4
The cream may be made less rich by adding whipped whites of eggs.
Presented as published in 1914. 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
21Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories21 kcal
Protein0.1 g
Carbohydrates0.2 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Cholesterol6.4 mg
Sodium1.3 mg
Potassium6.1 mg
Calcium3.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 723. The excerpt below is the record exactly as published.
Whipped Cream (Crdme Fouettde) Double cream should be used for whipping
Cook this with the app: pantry check, scaling, and the assistant.