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Whipped Cream with Gelatine
From The new practical housekeeping, 1890
Serves 1
A delicious and ornamental dish.
Presented as published in 1890. 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
1099Calories
19 gProtein
63 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1099 kcal
Protein19 g
Carbohydrates63 g
Fiber0 g
Sugars54 g
Total Fat86 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol251 mg
Sodium107 mg
Potassium354 mg
Calcium251 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus220 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline20 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 417. The excerpt below is the record exactly as published.
half pint cream to a froth ; soak half ounce gela- tine two hours in scant third cup milk, then pour on this, third cup boiling milk. Place pan of whipped cream in another of ice water, and sprinkle over it quarter cup sugar and half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.