Whipped Cream No. 2

Name: Whipped Cream No. 2
Ingredients: one pint cream; two tablespoons gelatin; two tablespoons sugar

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

1758Calories

23 gProtein

43 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories1758 kcal

Protein23 g

Carbohydrates43 g

Fiber0 g

Sugars25 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium129 mg

Potassium457 mg

Calcium296 mg

Iron0.2 mg

Magnesium32 mg

Phosphorus273 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water274 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.

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. 3. Two-thirds cup thick sweet cream, whites of two eggs, two tablespoons sugar

Cook this with the app: pantry check, scaling, and the assistant.