vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberries with Whipped Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
533Calories
6 gProtein
34 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein6.4 g
Carbohydrates34 g
Fiber0 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 301. The excerpt below is the record exactly as published.
STRAWBERRIES WITH WHIPPED CREAM. After hulling the berries, put them into a glass or china dish in layers with powdered sugar, and place the dish in a cold place. Mix together one pint of cream, the whites of three eggs, and a quarter of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.