vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Cheesecakes
From Cassell's dictionary of cookery, 1892
Serves 1
Strawberry jelly may be used instead of fresh fruit.
Presented as published in 1892. 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
222Calories
13 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein13 g
Carbohydrates19 g
Fiber0 g
Sugars15 g
Total Fat9.8 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium343 mg
Calcium78 mg
Iron2.1 mg
Magnesium28 mg
Phosphorus227 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C76 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1911. The excerpt below is the record exactly as published.
Strawberry Cheesecakes. — Take a quarter of a pint of ripe, finely-flavoured straw- berries, measured after the stalks have been picked from them. Bruise them thoroughly with a wooden spoon in a basin, and mix ^vith them a heaped table-spoonful of powdered sugar and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.