Whipped Cream Filling

Name: Whipped Cream Filling
Ingredients: 1 c. cream; White of 1 egg; + ¢c. fruit sugar; 4 tsp. vanilla

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

952Calories

12 gProtein

18 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories952 kcal

Protein12 g

Carbohydrates18 g

Fiber0 g

Sugars2.5 g

Total Fat88 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol427 mg

Sodium126 mg

Potassium349 mg

Calcium175 mg

Iron1 mg

Magnesium24 mg

Phosphorus234 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.

WHIPPED CREAM FILLING. 1 c. cream. White of 1 egg. + ¢c. fruit sugar. 4 tsp. vanilla

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