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Fruit Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
610Calories
6 gProtein
57 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein6.2 g
Carbohydrates57 g
Fiber7.8 g
Sugars31 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium27 mg
Potassium977 mg
Calcium169 mg
Iron1.1 mg
Magnesium65 mg
Phosphorus144 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A23 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate67 mcg
Choline24 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 102. The excerpt below is the record exactly as published.
FRUIT CREAM. Squeeze out the juice from three lemons, and with a spoon scoop out the pulp and juice from three oranges, mash one pint of strawberries,, and one-half can of apricots, and peel and mash three bananas. Then rub all through a fine wire, or, better still, a hair sieve. Add from one pint to one quart of medium thick cream and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.