vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Filling with Strawberries
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
1175Calories
12 gProtein
85 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1175 kcal
Protein12 g
Carbohydrates85 g
Fiber0 g
Sugars71 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol427 mg
Sodium121 mg
Potassium484 mg
Calcium191 mg
Iron1.2 mg
Magnesium34 mg
Phosphorus259 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C69 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 138. The excerpt below is the record exactly as published.
Cream Filling with Strawberries. 1 cup whipping cream. White 1 egg. % cup powdered sugar. i/. cup strawberries. 1 teaspoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.