vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Cake
From The national course in home economics, 1917
Serves 4
Recipe attributed to Mrs. Charles Ross.
Presented as published in 1917. 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
515Calories
4 gProtein
106 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein4.3 g
Carbohydrates106 g
Fiber0.8 g
Sugars78 g
Total Fat9 g
Saturated Fat2.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol17 mg
Sodium160 mg
Potassium608 mg
Calcium90 mg
Iron2.1 mg
Magnesium53 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline5.2 mg
Caffeine1.5 mg
Water325 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 172. The excerpt below is the record exactly as published.
This quantity will fill four plates. With three pints of strawberries mix a cupful of sugar. Spread the fruit between the layers of cake. Cover the top layer of strawberries with a meringue made with the white of an &gg and a tablespoonful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.