vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glace aiux Fraises a la Parisienne
From The new century cookery book, 1901
Serves 6
Serve by immersing in tepid water and turning out on a dish.
Presented as published in 1901. 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
350Calories
1 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein1.2 g
Carbohydrates89 g
Fiber0.9 g
Sugars81 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium117360 mg
Potassium262 mg
Calcium131 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus33 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water1116 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 485. The excerpt below is the record exactly as published.
Glace aiix Fraises a la Farisienne. — 1 lb. small- size straivberries, £ lb. ripe raspberries, 1 lb. loaf sugar, a good pint of water, 2 lemons, 12 lbs. ice, 4 lbs. freezing salt
Cook this with the app: pantry check, scaling, and the assistant.