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Strawberries and Cream

From Harper's cook book encyclopædia, 1902

Serves 2

These accompaniments should be sent to table separately.

Presented as published in 1902. 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

717Calories
4 gProtein
82 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein3.8 g
Carbohydrates82 g
Fiber0 g
Sugars70 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium477 mg
Calcium110 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus118 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water272 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 201. The excerpt below is the record exactly as published.

Strawberries and Cream. — Pick the strawberries, and remove every imperfect and unsound berry. Do not wash them unless it is absolutely necessary. If, however, they are dusty or not quite fresh, they may be cleansed and freshened by taking them in handfuls and passing them quickly through a basin of cold water. They should not be allowed to re- main in it one instant. If the straw- berries have been gathered in rainy weather, it is very desirable that this cleansing process should be perform- ed. Strawberries are very delicious served with thick cream and finely powdered sugar. These accompani- ments should be sent to table separate- ly, as the sugar, if put upon them even for a short time, will draw out their juice and change their color. Strawberries, Compote of. — Take a pint of strawberries
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