vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fraise Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories41 kcal
Protein0.7 g
Carbohydrates8.9 g
Sugars5.5 g
Total Fat0.2 g
Sodium0 mg
Potassium181 mg
Calcium19 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin C67 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.
FRAISE SALAD Cut fresh strawberries in half lengthwise; cover with powdered sugar and kirsch and chill thoroughly. Serve in nests of lettuce leaves with white Mayonnaise
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