vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quick Strawberry Cream
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
848Calories
4 gProtein
85 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories848 kcal
Protein4.1 g
Carbohydrates85 g
Sugars74 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium394 mg
Calcium122 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C89 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
QUICK STRAWBERRY CREAM. Strawberries, 1 quart. Sugar, 1 pint, Thin cream, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.