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Whipped Cream with Lemon and Wine
From The encyclopædia of practical cookery, 1890
Serves 1
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
1034Calories
5 gProtein
34 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1034 kcal
Protein5.4 g
Carbohydrates34 g
Fiber0.5 g
Sugars13 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium61 mg
Potassium453 mg
Calcium162 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus153 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline12 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 572. The excerpt below is the record exactly as published.
£ pint of Cream to a strong froth, after mixing with it some finely-rasped lemon-peel, a squeeze of lemon-juice, ^ wineglassful of sweet wine, and a little caster sugar
Cook this with the app: pantry check, scaling, and the assistant.