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Cream (Strawberry)
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
350Calories
2 gProtein
24 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein1.7 g
Carbohydrates24 g
Fiber0.4 g
Sugars14 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium25 mg
Potassium115 mg
Calcium54 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline3.7 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 54. The excerpt below is the record exactly as published.
CREAM (STRAWBERRY). — Add to half a pint of cream three ounces of strawberry jam ; pulp it through a sieve; then put to it the juice of half a lemon
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