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Strawberries with Pastry a la Chantilly
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with spun sugar.
Presented as published in 1918. 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
352Calories
5 gProtein
40 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein5.1 g
Carbohydrates40 g
Fiber4 g
Sugars20 g
Total Fat20 g
Saturated Fat9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat1.6 g
Cholesterol36 mg
Sodium82 mg
Potassium414 mg
Calcium131 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C117 mg
Vitamin A90 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate66 mcg
Choline9.7 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 519. The excerpt below is the record exactly as published.
Make a layer of five-minute pastry or puff pastry and bake. Then make small individual ones — one for each person — and bake. When ready, glaze the little ones with a fondant frosting, put on each a glazed strawberry and in between each a small quarter of glazed orange decorated with little white or pink frosting. Serve in the centre strawberries with whipped cream on the top
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