vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whips
From The home cook book, 1905
Serves 4
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
470Calories
7 gProtein
5 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein7.1 g
Carbohydrates5.3 g
Fiber0 g
Sugars0.6 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol260 mg
Sodium78 mg
Potassium176 mg
Calcium94 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 214. The excerpt below is the record exactly as published.
WHIPS Sweeten to your taste a pint of thin cream and beat in a wineglass of wine and a tablespoon of the extract of lemon. Set in a cool place. Beat to a stiff froth the whites of three eggs
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