vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dish of Strawberries
From The Ideal cook book, 1899
Serves 4
Ensure the strawberries are ripe but not overly so.
Presented as published in 1899. 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
549Calories
5 gProtein
38 gCarbs
42 gFat
Full nutrition (24 nutrients)
Calories549 kcal
Protein4.5 g
Carbohydrates38 g
Sugars23 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium656 mg
Calcium129 mg
Iron0.9 mg
Magnesium49 mg
Phosphorus144 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin C201 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water374 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 123. The excerpt below is the record exactly as published.
wo tablespoon- fuls of white sugar over, then pour over the cream, allowing one _pint to every three pints of fruit. 757. Dish of Figss—Ingredients—1 cup of sugar, % of acup of water, Y of a teaspoonful of cream of tartar. Let the sugar and water boil until it is a pale brown color ; shake the basin in which it is boiling gently, to prevent it burn- ing, but do not stir it at all until just before you take it from the fire, then stir in the cream of tartar. Wash and cut open some figs; spread them on a platter, then pour the sugar over them. ‘Take care to have each fig covered ; set them in a cooi place till the sugar bas time to harden. 758. A Dish of Nuts. Arrange them piled high in the centre of a dish; a few eae around the edge of the dish will greatly improve the appearance. In dishing filberts serve them with the outer skin on. If wal- nuts, wipe with a damp cloth before serving. 759. A Dish of Strawberries
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