Any food historians or French cooks here? What was this 1880s dish?

While randomly browsing the net, I happened across an article that described the Thanksgiving banquet menu that a wealthy Chicago businessman gave for 500 (!!!) of his closest friends and relatives, circa 1887. The meal was served by 100 waiters. He apparently gave a Thanksgiving feast for decades (30 years plus) in this fashion. If you are interested, the link is here:
http://www.victoriana.com/victorianfo...

Scrolling down to the desserts section, I noticed a dessert "Chantilly cream. a la printaniere."
Doing some quick research, I learned that chantilly cream was the equivalent of whipped cream ( I am thinking the 1880s equivalent of Cool Whip or Reddi-whip?) "Printaniere" seems to translate to "spring-like" or "of the spring" and seemed to generally refer to baby vegetables and greens such as turnips or spinach.

I can't imagine putting a sugary topping on top of greens and baby vegetables such as potatoes ,carrots, , etc and having the dish even close to edible, A friend suggested that maybe "Chantilly creme a la printaniere" was actually some type of soup and heavy cream was a thickener? Was or is there such a thing as a dessert soup? Am I finding the correct translations of the French words? Is any one a food historian- I know people have written books about cooking styles and dishes of the past. Thank you for any help in solving the mystery-- this has been driving me crazy for the past couple of days.