vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberries with Cream
From The household cook book, 1902
Serves 5
Large fine berries are served by the French without hulling.
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
543Calories
6 gProtein
55 gCarbs
34 gFat
Full nutrition (26 nutrients)
Calories543 kcal
Protein6 g
Carbohydrates55 g
Sugars49 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Cholesterol96 mg
Sodium20 mg
Potassium289 mg
Calcium68 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus74 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C33 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate31 mcg
Water176 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 349. The excerpt below is the record exactly as published.
1 cup of pulverized sugar and the whites of 3 eggs.; flavor with strawberry or orange juice, and put it on toiD of the berries. Another way is to put alternate layers of ber- ries and sugar in a dish; then take orange juice in the proportion of 3 oranges to 2 pints of berries
Cook this with the app: pantry check, scaling, and the assistant.