vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberries with Whipped Cream
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
691Calories
6 gProtein
73 gCarbs
42 gFat
Full nutrition (25 nutrients)
Calories691 kcal
Protein6.5 g
Carbohydrates73 g
Sugars61 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium25 mg
Potassium476 mg
Calcium110 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus118 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C134 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Water294 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 160. The excerpt below is the record exactly as published.
a quart of strawberries and stir into the boiling tapioca with a pint of sugar. Take from the fire, turn into a glass dish, and set on ice. Serve very cold with sugar and cream. Strawberries With Whipped Cream Stem ripe, fresh strawberries, place a layer in the bottom of a large dish; sprinkle with sugar; put an- other layer of berries and sugar. Whip a pint of cream with the whites of two eggs and a teacupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.