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Mock Strawberries and Cream
From The new home cook book, 1896
Serves 1
The flavor is more perfect without cream.
Presented as published in 1896. 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
892Calories
1 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein1.2 g
Carbohydrates231 g
Fiber3.5 g
Sugars225 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium258 mg
Calcium15 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate4.5 mcg
Choline6.1 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The new home cook book (1896), page 102. The excerpt below is the record exactly as published.
MOCK STEAWBEERIES AND CEEAM. Mrs. Bartlett. ^ Take any quantity of sound ripe peaches, and well flavored eating apples, say in proportion of three peaches to one apple, peel the fruit nicely, cut a layer of peaches and then of apples, alternately ; they should be cut (not sliced) about the size of a large strawberry. When finished, cover the top with a layer of crushed sugar, then pour over all two or three spoons of cold water
Cook this with the app: pantry check, scaling, and the assistant.