vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whips
From The economical cook book, 1905
Serves 3
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
783Calories
10 gProtein
47 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein10 g
Carbohydrates47 g
Fiber0 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium36 mg
Potassium229 mg
Calcium102 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline3.9 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.
Whips. Mix together a pint of rich cream, a quarter of a pound of fine white sugar, half a pint of wine (Sherry or Madeira), the juice of a lemon and the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.