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^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"Whipped Cream Structure | Food Science". www.uoguelph.ca. Retrieved 2020-01-04. ^ Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026. ^ a b Harold McGee, On Food and Cooking, 2007, ISBN 1416556370, p. 30–33 ^ Bilow, Rochelle. "Whip it Real Good: How to Make Whipped Cream at Home". bonappetit.com. ^ a b Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française appliquée au service à la russe, 1868, p. 122: "La chantilly n'est autre chose que la crème double, amenée à consistance, et rendue mousseuse par le travail du fouet et l'action de l'air." ^ Wayne Gisslen (2008). Professional Baking. p. 264. ISBN 978-0471783497. ^ Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011, ISBN 1444360337, passim ^ Rose Levy Beranbaum, The Pie and Pastry Bible, 2009, ISBN 1439130876, p. 550 ^ "Dr. Oetker Whip It". Dr. Oetker. ^ a b Aeration Processes, Inc. v. Lange et al., 196 F.2d 981, 93 USPQ 332, United States Court of Appeals Eighth Circuit, May 20, 1952. ^ https://www.tesco.com/groceries/en-GB/shop/fresh-food/milk-butter-and-eggs/fresh-cream-and-custard/squirty-cream ^ "Category: Aerosol Cream". Staple Food Group. Retrieved 2020-11-21. ^ "Aerosol Cream". CooksInfo. Retrieved 2020-11-21. ^ Jules Gouffée et al., Le livre de pâtisserie, 1873 p. 138 ^ a b M. Emy (officier), L'Art de bien faire les glaces d'office... avec un traité sur les mousses, Paris, 1768 p. 222 ^ a b Terence Scully, trans., The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco; The Art and Craft of a Master Cook, 2008, ISBN 0-8020-9624-7, p. 105, note 2.39, with many menus including "neve di latte servita con zuccaro sopra" 'milk snow with sugar on top', passim ^ Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004, ISBN 0-299-19510-4, p. 33, citing Messisbugo's Banchetti, composizioni di vivande e apparecchio generale ^ Ouverture de cuisine, "Pour faire neige", p. 123 transcription ^ Trésor de la langue française s.v. neige Étymologie B.2 (1552 quotation) ^ Catherine Frances Frere, Prepere newe Booke of Cokerye, 1545 (modern edition 1913) -- cited in Scully ^ Jean-Louis Guez de Balzac, Lettres de Phyllarque à Ariste full text ^ "whipped". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.) ^ Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full text ^ Sarah Harrison, The house-keeper's pocket-book, and compleat family cook, 1749, p. 173. full text ^ Alexandre-Balthazar-Laurent Grimod de La Reynière, Néo-Physiologie du gout par order alphabétique ou Dictionnaire générale de la cuisine française, 1839, p. 184 ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 195 ^ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)" ^ Mrs. Beeton, The book of household management, 1888, p. 927 ^ Charles Getz, "Process of making aerated food products", U.S. Patent 2294172A, filed 26 September 1935, issued 25 August 1942 full text; also U.S. Patent 2435682 (continuation in part) ^ "George Frederick Smith (1891-1976)". Chemistry at Illinois. University of Illinois. Archived from the original on 2013-11-04. Retrieved 2014-02-27. ^ Marshall C. Reinecke, "Device for producing aerated expanded food products", U.S. Patent 2120297A, filed 15 August 1935, issued 14 June 1938 full text ^ Robert J. Courtine, ed. (1974). "Crème fouettée et crème Chantilly". Curnonsky: Cuisine et Vins de France. Larousse. p. 535. ^ "Crème fouettée, dite aussi crème Chantilly". Le Petit Robert. 1972. ^ La Grande Encyclopédie (1902) ^ Trésor de la langue française, s.v. crème ^ Paul Bocuse, La cuisine du marché (1980), p. 414: "Crème Chantilly (crème fouettée)" ^ La cuisine de Madame Saint-Ange (1927), p. 916f: "Crème fouettée dite « crème Chantilly »... Selon le cas, on ajoute du sucre en poudre, vanillé ou non, dans la crème fouettée." ^ Julia Child et al., Mastering the Art of French Cooking, defines Crème Chantilly as "lightly beaten cream", then refers to it as "whipped cream". With added sugar or flavorings, she calls it "Flavored whipped cream" (I:580). In volume 2, one recipe for crème Chantilly is unsweetened (II:422), another is sweetened (II:450). ^ Larousse du XIXe (1878) et le Littré (1872) mention only whipped (fouettée); le Larousse Gastronomique (1938) mentions only Chantilly ^ Stephen Shapiro (2005). "Roland Joffé's Vatel". In Anne L. Birberick; Russell Ganim (eds.). Modern Perspectives on the Early Modern: Temps recherché, temps retrouvé. p. 84. ISBN 1-886365-54-7. ^ "Histoire de la Crème Chantilly". Domaine de Chantilly. Archived from the original on 2013-04-16. ^ Menon, ed. (1755). "Fromage à la chantilly glacé" [Ice cream whipped cheese]. Les soupers de la cour [Court suppers] (in French). pp. 313-314. ^ "Jamais je n'ai mangé d'aussi bonne crème, aussi appétissante et aussi bien apprêtée". Mémoires de la baronne d'Oberkirch. 2. p. 112. I have never eaten such good cream, so appetising and so well prepared ^ "Naissance de la crème Chantilly". Tables princières à Chantilly, du XVIIe au XIXe siècle (in French). Archived from the original on 2011-06-13. Exposition du 16 septembre 2006 au 8 janvier 2007 — Tables princières à Chantilly, du XVIIe au XIXe siècle [Exhibition from September 16, 2006 to January 8, 2007 — Princely tables in Chantilly, from the 17th to the 19th century] (PDF) (in French). Musée Condé: Fondation pour la sauvegarde et le développement du domaine de Chantilly. Archived from the original (PDF) on 2008-11-15. ^ Viard, A. (1806). Le cuisinier impérial, ou, L'art de faire la cuisine et la pâtisserie pour toutes les fortunes: avec différentes recettes d'office et de fruits confits, et la manière de servir une table depuis vingt jusqu'à soixante couverts. Barba – via Google Books. ^ Viard, A.; Fouret (1820). Le cuisinier royal: ou l'Art de faire la cuisine, la patisserie et tout ce qui concerne l'office, pour toutes les fortunes. J.-N. Barba – via Internet Archive. ^ Alan Davidson, The Oxford Companion to Food, s.v. 'cream'. ^ Harry Louis Cracknell, G. Nobis, Practical Professional Gastronomy, 1985, ISBN 1349178764, p. 237 ^ Patrick Di Justo (April 24, 2007). "Cool Whip". Wired. ^ Wayne Gisslen (2012). Professional Baking. p. 260. ISBN 978-1118254363. ^ Manfred Höfler, Pierre Rézeau, Variétés géographiques du français: Matériaux pour le vocabulaire de l'art culinaire, 1997, ISBN 2252031530, p. 73 ^ J.P. Géné, "Fontainebleau, la crème du fromage", Le Monde April 27, 2016
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