vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Sauce
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
769Calories
17 gProtein
46 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein17 g
Carbohydrates46 g
Fiber0.2 g
Sugars33 g
Total Fat59 g
Saturated Fat35 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol457 mg
Sodium126 mg
Potassium500 mg
Calcium282 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus361 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C19 mg
Vitamin A560 mcg
Vitamin E2.4 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate52 mcg
Choline262 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 161. The excerpt below is the record exactly as published.
WHIPPED CREAM SAUCE Beat together the yolks of three eggs and two heaping tablespoons of sugar. Add the juice of a lemon. Heat in a saucepan, stir well, but do not boil. Take from the fire and beat in a pint of whipped cream
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