Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
American Strawberry Shortcake
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
152Calories
2 gProtein
25 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein1.5 g
Carbohydrates25 g
Fiber0 g
Sugars20 g
Total Fat5.6 g
Saturated Fat3.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol18 mg
Sodium2.1 mg
Potassium224 mg
Calcium44 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C70 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline4.4 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 345. The excerpt below is the record exactly as published.
American Strawberry Shortcake. — Make a girdle-cake, using sugar instead of salt (see Chapter XX). Split it, and let it get cold. Then spread it with whipped cream, cover this with. Strawberries rubbed through a sieve, and moistened with a little lemon-juice, dust with sugar
Cook this with the app: pantry check, scaling, and the assistant.