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Fraises Marguerite
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
348Calories
2 gProtein
78 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein1.9 g
Carbohydrates78 g
Fiber2.3 g
Sugars67 g
Total Fat3.6 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium81 mg
Potassium169 mg
Calcium95 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus70 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate7 mcg
Choline13 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 442. The excerpt below is the record exactly as published.
FRAISES MARGUERITE Set some wild strawberries to macerate in sugar and Kirsch. Drain them; cohere them with an equal quantity of pomegranate sherbet ; set them in a silver timbale, already surrounded with ice; cover the strawberries with Maraschino-flavoured Chantilly cream, and decorate with the latter
Cook this with the app: pantry check, scaling, and the assistant.