vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream No. 1
From Original White House Cookbook, 1887
Serves 4
Whip in a cool place.
Presented as published in 1887. 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
117Calories
5 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein4.8 g
Carbohydrates12 g
Fiber0 g
Sugars11 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium55 mg
Potassium67 mg
Calcium22 mg
Iron0.7 mg
Magnesium6 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 223. The excerpt below is the record exactly as published.
HIPPED CREAM. No. 1. To THE whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of flne white sugar and a teaspoonful of the the extract of lemon or vanil
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