Celestine Cream
From 365 desserts, 1900
Serve very cold.
Presented as published in 1900. 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
2055Calories
64 gProtein
229 gCarbs
105 gFat
Full nutrition (33 nutrients)
Calories2055 kcal
Protein64 g
Carbohydrates229 g
Fiber0 g
Sugars208 g
Total Fat105 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium150 mg
Potassium730 mg
Calcium509 mg
Iron1 mg
Magnesium67 mg
Phosphorus443 mg
Zinc1.9 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C11 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline101 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 25. The excerpt below is the record exactly as published.
Celestine Cream. Imbed a plain mould in some rough ice. Line the bottom and sides of the mould with fresh strawberries, taking care to put each one in dissolved gelatine, in which has been mixed some wine to flavor. When the mould is well covered, fill with the following. Pick over a box of strawberries, bruise them with a wooden spoon in a basin, with six ounces of fine sugar, rub this through a hair sieve, add a pint of whipped cream and two ounces of gelatine
Cook this with the app: pantry check, scaling, and the assistant.