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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
66Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein1.1 g
Carbohydrates12 g
Fiber0 g
Sugars6.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium216 mg
Calcium22 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.1 g
Water152 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
Cook this with the app: pantry check, scaling, and the assistant.