Whipped Cream
From Perfection in baking, 1895
Everything must be very clean and cold.
Presented as published in 1895. 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
3778Calories
19 gProtein
178 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3778 kcal
Protein19 g
Carbohydrates178 g
Fiber0 g
Sugars139 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium196 mg
Potassium917 mg
Calcium575 mg
Iron0.1 mg
Magnesium56 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 43. The excerpt below is the record exactly as published.
Whipped Cream. To beat up cream well, it should have been standing twentv- four hours, undisturbed — what is called double cream: To beat it up everything must be very clean and cold. Beat ilp slowly and easily, then, when done, add to every quart five ounces of powdered sugar and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.