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Whipped Cream No. 2
From Original White House Cookbook, 1887
Serves 8
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
46Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.3 g
Carbohydrates8.5 g
Fiber0 g
Sugars8.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium3.4 mg
Calcium2.6 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 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.
WHIPPED CREAM. No. 2. Three coffeecupfuls of good thick sweet cream, half of a cup of pow- dered sugar, three teaspoonfuls of vanilla ; whip it to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in a teacup of hot water
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