vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
286Calories
3 gProtein
19 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein2.8 g
Carbohydrates19 g
Fiber0 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
Calcium43 mg
Iron0.2 mg
Magnesium5.1 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 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)0.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 92. The excerpt below is the record exactly as published.
whipped cream sauce. 176 THE WORCESTER DOMESTIC SCIENCE SCHOOL. WHIPPED CREAM SAUCE. Whip one cupful of cream; add half a cupful of powdered sugar, the white of oue egg, beaten stiff, and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.