White Mountain Cream
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
258Calories
4 gProtein
63 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein4 g
Carbohydrates63 g
Fiber0.6 g
Sugars53 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium129 mg
Calcium22 mg
Iron1.6 mg
Magnesium8.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline6.5 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 51. The excerpt below is the record exactly as published.
White Mountain Cream Materials used: Class Rule Home Rule 4 tb sugar 1 c sugar li tb boiling water i c boiling water i egg white 1 egg white J tp vanilla 1 tp vanilla a few drops of lemon juice i tb lemon juice
Cook this with the app: pantry check, scaling, and the assistant.