vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Sauce
From San Rafael cook book, 1906, 1906
Serves 4
Must be served as soon as prepared unless kept on ice.
Presented as published in 1906. 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
313Calories
4 gProtein
28 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein3.9 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium35 mg
Potassium60 mg
Calcium36 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 53. The excerpt below is the record exactly as published.
WHIPPED CREAM SAUCE— Mrs. W. F. Jones. Beat the whites of 2 eggs to a stiff froth, and add gently % cup bar sugar; whip 1 cup of cream and add. Flavor with 1 tablespoon sherry
Cook this with the app: pantry check, scaling, and the assistant.