Strawberry Buttons
From Frenlite cookery book, 1950
Important points in making: Prepare tins before starting to make cakes. Clean fruit well and make sure it is thoroughly dry. Select position and heat oven before mixing. Cream the fat and sugar until light and fluffy. Measure ingredients carefully. Add the egg gradually to prevent curdling. Add flavourings carefully.
Presented as published in 1950. 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
3627Calories
33 gProtein
882 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories3627 kcal
Protein33 g
Carbohydrates882 g
Fiber11 g
Sugars693 g
Total Fat80 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol387 mg
Sodium108 mg
Potassium604 mg
Calcium246 mg
Iron15 mg
Magnesium87 mg
Phosphorus391 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D1.1 mcg
Vitamin C131 mg
Vitamin A88 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate401 mcg
Choline160 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 2. The excerpt below is the record exactly as published.
STRAWBERRY BUTTONS 8 oz. ‘‘Frenlite’’ Plain Flour 1 Egg 3 oz. Margarine or Butter 1 tablespoon Milk 24 oz. Sugar Little Desiccated Coconut Grated rind of 1 Lemon Strawberry Jam
Cook this with the app: pantry check, scaling, and the assistant.