vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream
From The Institute cook book, 1913
Serves 4
If the cream will not whip, try adding the white of an egg. If the cream is to be incorporated in a dessert, omit the sugar and flavoring.
Presented as published in 1913. 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
537Calories
2 gProtein
38 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein2.4 g
Carbohydrates38 g
Fiber0 g
Sugars33 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium118 mg
Calcium72 mg
Iron0 mg
Magnesium7.3 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
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.
WHIPPED CREAM 1 cup double cream 1 cup powdered sugar 1 cup cream 2 teaspoons vanilla
Cook this with the app: pantry check, scaling, and the assistant.