Strawberries and Cream

Name: Strawberries and Cream
Ingredients: a number of fine strawberries; half a pint of cream; two ozs. powdered sugar; the white of two eggs

From The pudding and pastry book, 1900

Presented as published in 1900. 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

1063Calories

11 gProtein

68 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories1063 kcal

Protein11 g

Carbohydrates68 g

Fiber0 g

Sugars56 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium49 mg

Potassium257 mg

Calcium147 mg

Iron0.1 mg

Magnesium16 mg

Phosphorus138 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 8. The excerpt below is the record exactly as published.

Strawberries and Cream Pick over a number of fine strawberries. Put a layer of them in a glass dish. Sprinkle sugar over them. Add one or two more layers and sprinkle each with sugar. Set aside for about an hour. Whip half a pint of cream with the white of two eggs and two ozs. powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.