Fraises d'Amerique
From The new practical cookery guide, 1913
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
85Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein3 g
Carbohydrates23 g
Fiber6.6 g
Sugars2.7 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium437 mg
Calcium117 mg
Iron2.5 mg
Magnesium49 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline7.9 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 141. The excerpt below is the record exactly as published.
Wood strawberries dressed on crisp lettuce leaves, seasoned with salt, pepper, and juice of lemon and cream
Cook this with the app: pantry check, scaling, and the assistant.