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Whipped or Chantilly Cream
From A guide to modern cookery, 1909
Serves 8
Adding traganth gum can improve frothiness.
Presented as published in 1909. 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
457Calories
2 gProtein
19 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories457 kcal
Protein2.4 g
Carbohydrates19 g
Fiber0 g
Sugars14 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 407. The excerpt below is the record exactly as published.
WHIPPED OR CHANTILLY CREAM Nothing could be simpler or more exquisite than this pre- paration, which is obtained by whipping the best cream (kept fresh for twenty-four hours in ice) over ice. The cream speedily increases in volume and becomes frothy. The operation should then be stopped, lest the cream turn to butter, and there should be immediately added to the former four oz. of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.