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Whipped Cream Flavored with Brandy
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
466Calories
2 gProtein
4 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein2.4 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol9.3 g
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 572. The excerpt below is the record exactly as published.
Whipped Cream flavoured with Brandy, Coffee, Curacoa, Rum, &C. — Put 1 pint of fresh Cream into a basin, and set it over a larger basin containing broken ice. Beat the Cream with a wire whisk, slowly at first, but quicker as the froth begins to form, and then whip in I gill of brandy
Cook this with the app: pantry check, scaling, and the assistant.