Whipped Cream Filling

Name: Whipped Cream Filling
Ingredients: 1 pint cream; 1 pound sweet almonds; 3 tablespoons powdered sugar; 1 teaspoon of dissolved gelatine

From Purity flour cookbook, 1917

If the cream is not stiff, add gelatine.

Presented as published in 1917. 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

4339Calories

108 gProtein

141 gCarbs

393 gFat

Full nutrition (34 nutrients)

Calories4339 kcal

Protein108 g

Carbohydrates141 g

Fiber57 g

Sugars44 g

Total Fat393 g

Saturated Fat113 g

Monounsaturated Fat178 g

Polyunsaturated Fat56 g

Omega-30 g

Cholesterol482 mg

Sodium107 mg

Potassium3780 mg

Calcium1509 mg

Iron17 mg

Magnesium1253 mg

Phosphorus2450 mg

Zinc15 mg

Copper4.7 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E116 mg

Vitamin K11 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)5.2 mg

Niacin (B3)17 mg

Folate200 mcg

Choline237 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 26. The excerpt below is the record exactly as published.

WHIPPED CREAM FILLING 1 pint cream, whipped stiflP. i pound sweet almonds, blanched and cut into 3 tablespoons powdered sugar. small pieces. Flavor with lemon juice and rosewater. This should be put between the layers and on tops and sides of the cake, enough, 1 teaspoon of dissolved gelatine

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