Strawberries with Cream
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
To preserve, stew a quarter of the strawberries and cook the rest in the juice with sugar.
Presented as published in 1904. 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
1281Calories
10 gProtein
197 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1281 kcal
Protein10 g
Carbohydrates197 g
Fiber0 g
Sugars170 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium21 mg
Potassium1071 mg
Calcium314 mg
Iron1.3 mg
Magnesium82 mg
Phosphorus312 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.9 mcg
Vitamin C268 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
STRAWBERRIES from the garden should be served on their own leaves, dusted with powdered sugar, and each delightful little heap crowned with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.