vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream for Trifle
From Cassell's dictionary of cookery, 1892
Serves 6
This whipped cream can be used as a garnish for various dishes.
Presented as published in 1892. 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
349Calories
4 gProtein
17 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein3.7 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium66 mg
Potassium103 mg
Calcium58 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.9 mcg
Choline49 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 81. The excerpt below is the record exactly as published.
the whites of eggs beaten up into a stiff froth with say a pint of fresh cream to two whites, three ounces of powdered and sifted white sugar, and about a wine-glassful of some rich sheriy
Cook this with the app: pantry check, scaling, and the assistant.