vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Sauce
From The complete cook book, 1900
Serves 4
Serve with pudding.
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
284Calories
3 gProtein
19 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein2.8 g
Carbohydrates19 g
Fiber0.1 g
Sugars16 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol107 mg
Sodium30 mg
Potassium76 mg
Calcium45 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6 mcg
Choline37 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 115. The excerpt below is the record exactly as published.
WHIPPED CREAM SAUCE. One cup of cream, one-half cup of powdered sugar, one teaspoonful of vanilla or the grated yellow rind of half a lemon and white of one egg
Cook this with the app: pantry check, scaling, and the assistant.