Whipped Cream
From Mother Hubbard's cupboard, 1887
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
3214Calories
19 gProtein
36 gCarbs
334 gFat
Full nutrition (22 nutrients)
Calories3214 kcal
Protein19 g
Carbohydrates36 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Cholesterol965 mg
Sodium193 mg
Potassium908 mg
Calcium573 mg
Iron0 mg
Magnesium56 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Niacin (B3)0.6 mg
Water544 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 20. The excerpt below is the record exactly as published.
WHIPPED CREAM. To one quart cream whipped very thick, add powdered sugar to taste; then one tumbler of wine
Cook this with the app: pantry check, scaling, and the assistant.