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Cream of Strawberry (Creme de Fraise)
From The Swedish, French, American cook book, 1918
Serves 1
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
752Calories
8 gProtein
68 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein7.5 g
Carbohydrates68 g
Fiber0.1 g
Sugars47 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium47 mg
Potassium379 mg
Calcium237 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus210 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C61 mg
Vitamin A443 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water360 g
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 ( Creme de Fraise ) a la Europeenne To one cup strawberry juice add one tablespoon dissolved corn¬ starch, flavor with wine. When thickened, take from the fire, stir on ice, add one cup whipped cream and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.