vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Sauce
From The household (of the Detroit free press), 1886
Serves 1
It is nice for corn starch, blanc manges, etc.
Presented as published in 1886. 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
304Calories
13 gProtein
29 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein13 g
Carbohydrates29 g
Fiber0 g
Sugars27 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol391 mg
Sodium144 mg
Potassium175 mg
Calcium82 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline298 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 382. The excerpt below is the record exactly as published.
WHIPPED CREAM SAUCE. Mix a plateful of whipped cream (flavored with vanilla), the beaten whites of two eggs and pulverized sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.