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Mock Strawberries
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
29Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.3 g
Carbohydrates7.7 g
Fiber0.9 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium63 mg
Calcium3 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline1.5 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 90. The excerpt below is the record exactly as published.
Mock STRAWBERRIES. Cut ripe peaches and choice well-flavored apples, in proportion of three peaches to one apple, into quarters about the size of a strawberry, place in alternate layers, sprinkle the top thickly with sugar, and add pounded ice
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