Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream of Strawberry Cake with Meringue
From The Swedish, French, American cook book, 1918
Serves 2
When ready to serve, fill the centre with vanilla ice cream, whipped cream, or fresh strawberries with whipped cream.
Presented as published in 1918. 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
375Calories
11 gProtein
38 gCarbs
18 gFat
Full nutrition (35 nutrients)
Calories375 kcal
Protein11 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium5134 mg
Potassium130 mg
Calcium215 mg
Iron2.5 mg
Magnesium15 mg
Phosphorus389 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate61 mcg
Choline223 mg
Caffeine0 mg
Alcohol2.3 g
Water66 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 520. The excerpt below is the record exactly as published.
Cream of Strawberry Cake with Meringue, a la Maria Gateau a la Creme de Fraise, garni de Meringue, a la Maria Three eggs, four tablespoons flour, four tablespoons sugar, two tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy, and a pinch of salt
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