vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celestine Cream
From Miss Cameron's cookery book, 1898
Serves 1
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
338Calories
1 gProtein
86 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein0.6 g
Carbohydrates86 g
Fiber6.4 g
Sugars79 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium71 mg
Calcium112 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus10 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline8.6 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.
Celestine Cream. Embed a plain mould in ice, and line the bottom and sides with fresh strawberries, dipping each in some dissolved gelatine, with which has been mixed 1 glass of maraschino
Cook this with the app: pantry check, scaling, and the assistant.