Whipped Cream Filling
From Blue Ribbon and Pure Gold cook book, 1905
The cream will froth easier if put on ice ½ 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
307Calories
5 gProtein
65 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories307 kcal
Protein4.7 g
Carbohydrates65 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium63 mg
Potassium1675 mg
Calcium108 mg
Iron4.1 mg
Magnesium126 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 and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 52. The excerpt below is the record exactly as published.
Whipped Cream Filling—Whip 1 cup sweet cream
Cook this with the app: pantry check, scaling, and the assistant.