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Iced Strawberries
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
87Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein1.4 g
Carbohydrates18 g
Fiber0 g
Sugars11 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium368 mg
Calcium39 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 301. The excerpt below is the record exactly as published.
ICED STRAWBERRIES. After the berries are hulled, put them into a deep glass or china dish in layers with powdered sugar ; then pour over them, for each quart, a wineglassful of any fruit-juice or fruit-wine, and place the dish in a refrigerator for at least an hour before serving. Just before serving the berries,- sprinkle them with finely pounded ice
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