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Strawberry Chartreuse a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
303Calories
11 gProtein
27 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein11 g
Carbohydrates27 g
Fiber0 g
Sugars23 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium25 mg
Potassium121 mg
Calcium85 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.8 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.2 mcg
Choline17 mg
Caffeine0 mg
Alcohol0.8 g
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.
Strawberry Chartreuse a la Maria Mathilda Chartreuse de Fraises a la Maria Mathilda One box strawberries, two cups whipped cream, half cup sugar, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy
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