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Whipped Cream Filling

Name: Whipped Cream Filling
Yield: 8 servings
Ingredients: One and one-half pints of cream; three tablespoons pulverized sugar; one teaspoon vanilla; one-half teaspoon lemon extract

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

For a variation, use gelatine mixed with water.

Presented as published in 1907. 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

322Calories

2 gProtein

8 gCarbs

31 gFat

Full nutrition (32 nutrients)

Calories322 kcal

Protein1.8 g

Carbohydrates8.1 g

Fiber0 g

Sugars4.8 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0 g

Cholesterol90 mg

Sodium18 mg

Potassium86 mg

Calcium54 mg

Iron0 mg

Magnesium5.4 mg

Phosphorus50 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 94. The excerpt below is the record exactly as published.

WHIPPED CREAM FILLING. One and one-half pints of cream whipped stiff until it will cut, drain, three tablespoons pulverized sugar, one teaspoon vanilla, one-half teaspoon lemon extract

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