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Strawberries with Whipped Cream
From Harper's cook book encyclopædia, 1902
Serves 3
Prepare just before serving.
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
337Calories
3 gProtein
73 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories337 kcal
Protein2.7 g
Carbohydrates73 g
Fiber0 g
Sugars61 g
Total Fat4.3 g
Saturated Fat2.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol12 mg
Sodium2.2 mg
Potassium572 mg
Calcium74 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C203 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline2.7 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 203. The excerpt below is the record exactly as published.
Strawberries with Whipped Cream. — Put a layer of hulled berries in a deep dish, sprinkle with powdered sugar, and cover with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.