vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lady Locks with Chartreuse of Strawberry
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with spun sugar.
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
789Calories
27 gProtein
82 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein27 g
Carbohydrates82 g
Fiber0 g
Sugars70 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium62 mg
Potassium469 mg
Calcium213 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus195 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C76 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Alcohol2.3 g
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 520. The excerpt below is the record exactly as published.
Lady Locks with Chartreuse of Strawberry, a la Ruth Williams Gateau feuillete, Chartreuse de Fraises, a la Ruth Williams Roll puff paste very thin, cut in strips about one inch wide; twist around the lady locks at the widest end, and bake. When baked, fill with strawberry chartreuse, sprinkle with powdered sugar on the top, and serve. Filling. One cup mashed strawberries, six tablespoons dis¬ solved Cox’s gelatine, half cup sugar, one tablespoon brandy. Stir on ice until thick, add one and a half cups whipped cream. If not pink enough, tint with red coloring. Garnish with spun sugar. Velvet Cream with Strawberries, a la Hilda Sandgren Creme veloutee aux Fraises, a la Hilda Sandgren One cup milk, six tablespoons dissolved Cox’s gelatine
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