vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Strawberries
From Mary Jane's cook book, 1916
Serves 12
Serve in glasses with a spoonful of whipped cream on top. Garnish with whole strawberries.
Presented as published in 1916. 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
623Calories
4 gProtein
90 gCarbs
29 gFat
Full nutrition (25 nutrients)
Calories623 kcal
Protein4.1 g
Carbohydrates90 g
Sugars79 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium17 mg
Potassium488 mg
Calcium92 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin C152 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water284 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 69. The excerpt below is the record exactly as published.
FROZEN STRAWBERRIES. Ripe strawberries, 3 quarts. Heavy cream, 2 pints. Sugar, 2 pints. Egg whites, 2
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