vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
373Calories
8 gProtein
4 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein8.1 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.2 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol276 mg
Sodium89 mg
Potassium154 mg
Calcium82 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus149 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 121. The excerpt below is the record exactly as published.
WHIPPED CREAM. Whites of four eggs, one cup and a half of cream; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.