Dessert
Plain whipped cream
Marion Harland’s original method for Plain whipped cream, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Add to one cupful of “double” cream, one-half cupful of powdered sugar, and one teaspoonful of lemon or vanilla.
- whip until stiff and dry, then add the beaten white of one egg.
Historical transcription
Source method
- 1
Add to one cupful of “double” cream, one-half cupful of powdered sugar, and one teaspoonful of lemon or vanilla. Put in a bowl and set in a larger bowl of cracked ice. Chill the whip, for everything must be very cold; whip until stiff and dry, then add the beaten white of one egg.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.