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Strawberries Served Whole, Uncooked
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
31Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories31 kcal
Protein0.2 g
Carbohydrates7.5 g
Fiber0.1 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium81 mg
Calcium8.6 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus5.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin E0.4 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.4 mcg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 65. The excerpt below is the record exactly as published.
STRAWBERRIES SERVED WHOLE, UNCOOKED These berries may be served unhulled, to be dipped in sugar and eaten with the fingers. Place in the heart of head lettuce or other bed of green, if to be served from a large receptacle, or on lettuce or other large single leaves if from individual dishes. If served hulled, strawberries should have sugar placed on them at least an hour before serving. The addition of a cup of orange or pineapple juice
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