vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Mountain Cream
From Soyer's standard cookery, 1912
Serves 3
If not beaten long enough, frosting will run; if beaten too long, it will not be smooth.
Presented as published in 1912. 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
786Calories
15 gProtein
160 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein15 g
Carbohydrates160 g
Fiber1.8 g
Sugars135 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium502 mg
Potassium193 mg
Calcium159 mg
Iron12 mg
Magnesium23 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.7 mg
Folate91 mcg
Choline298 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 248. The excerpt below is the record exactly as published.
White Mountain Cream. Two cups of sugar, two cups of boiling water, six whites of eggs, two teaspoonfuls of vanilla or one tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.