Whipped Cream Sauce

Name: Whipped Cream Sauce
Ingredients: I, pint of cream; | cup of castor sugar; White of 1 egg; ^ tea-spoon vanilla, or a little brandy

From The pudding and pastry book, 1900

Presented as published in 1900. 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

2069Calories

16 gProtein

118 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories2069 kcal

Protein16 g

Carbohydrates118 g

Fiber0 g

Sugars101 g

Total Fat172 g

Saturated Fat97 g

Monounsaturated Fat36 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol668 mg

Sodium169 mg

Potassium527 mg

Calcium316 mg

Iron0.9 mg

Magnesium34 mg

Phosphorus366 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water311 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 19. The excerpt below is the record exactly as published.

Whipped Cream Sauce I, pint of cream | cup of castor sugar White of 1 egg ^ tea-spoon vanilla, or a little brandy

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