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Homlets of Strawberry Cream
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with spun sugar all around.
Presented as published in 1918. 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
336Calories
15 gProtein
44 gCarbs
10 gFat
Full nutrition (35 nutrients)
Calories336 kcal
Protein15 g
Carbohydrates44 g
Fiber0 g
Sugars25 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium171 mg
Calcium61 mg
Iron3.1 mg
Magnesium18 mg
Phosphorus224 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate85 mcg
Choline294 mg
Caffeine0 mg
Alcohol1.5 g
Water82 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 521. The excerpt below is the record exactly as published.
Homlets of Strawberry Cream, a la Dr. Quist Creme de Fraises, en Cornets, a la Docteur Quist Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.