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Strawberry Cocktail
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
64Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein1 g
Carbohydrates14 g
Fiber0 g
Sugars11 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium237 mg
Calcium16 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate26 mcg
Choline0 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 12. The excerpt below is the record exactly as published.
STRAWBERRY COCKTAIL Slice five or six large strawberries into each glass and squeeze over them the juice of an orange. At serving time add a heaping teaspoon of powdered sugar and a tablespoon of shaved ice
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