Chartreuse of Strawberries
From The pudding and pastry book, 1900
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
1181Calories
23 gProtein
81 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1181 kcal
Protein23 g
Carbohydrates81 g
Fiber0 g
Sugars44 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium76 mg
Potassium1690 mg
Calcium304 mg
Iron2.5 mg
Magnesium130 mg
Phosphorus348 mg
Zinc1.6 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C541 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water962 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 22. The excerpt below is the record exactly as published.
Chartreuse of Strawberries 2 lbs. strawberries 1 pint clear lemon jelly v> pint cream Sugar b oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.