Whipped Cream with Pumpernickel
From German cookery for the English kitchen, 1906
The Pumpernickel may also be mixed with 4 oz. chocolate, the sugar being then omitted.
Presented as published in 1906. 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
1924Calories
25 gProtein
225 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories1924 kcal
Protein25 g
Carbohydrates225 g
Fiber7.4 g
Sugars151 g
Total Fat108 g
Saturated Fat65 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.3 g
Cholesterol356 mg
Sodium714 mg
Potassium927 mg
Calcium551 mg
Iron3.5 mg
Magnesium113 mg
Phosphorus619 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E3.5 mg
Vitamin K9.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate120 mcg
Choline95 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.
Whipped Cream with Pumpernickel.) I pint whipped cream. [ Vanilla flavouring. 4 oz. sugar. | 4 oz. grated Pumpernickel.
Cook this with the app: pantry check, scaling, and the assistant.