Whipped Cream No. 3
From The Pennsylvania German cook book, 1902
Nice over crackers, cake, fruit or puddings.
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
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. 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.