Whipped Cream No. 1
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1607Calories
9 gProtein
18 gCarbs
167 gFat
Full nutrition (22 nutrients)
Calories1607 kcal
Protein9.5 g
Carbohydrates18 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium96 mg
Potassium454 mg
Calcium287 mg
Iron0 mg
Magnesium28 mg
Phosphorus267 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water272 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 21. The excerpt below is the record exactly as published.
one pint of cream, sw’eeten and flavor to taste. WHIPPED CREAM NO. 2. One pint cream, two tablespoons gela¬ tine dissolved in a little cream, two table¬ spoons sugar, flavor with vanilla, put on ice. WHIPPED CREAM NO.
Cook this with the app: pantry check, scaling, and the assistant.