Whipped Cream Filling

Name: Whipped Cream Filling
Ingredients: Whip 1 cup sweet cream; sweeten and flavor to taste

From Blue Ribbon cook book, 1905

The cream will froth easier if put on ice 14 hour before whipping.

Presented as published in 1905. 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

1081Calories

5 gProtein

265 gCarbs

4 gFat

Full nutrition (28 nutrients)

Calories1081 kcal

Protein4.7 g

Carbohydrates265 g

Sugars201 g

Total Fat3.9 g

Saturated Fat0.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium65 mg

Potassium1679 mg

Calcium110 mg

Iron4.2 mg

Magnesium127 mg

Phosphorus232 mg

Zinc0.6 mg

Copper1.1 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A2.3 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate89 mcg

Water160 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 52. The excerpt below is the record exactly as published.

Whipped Cream Filling—Whip 1 cup sweet cream to a stiff froth, sweeten and flavor to taste

Cook this with the app: pantry check, scaling, and the assistant.