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Strawberry Cream
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
1210Calories
15 gProtein
60 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1210 kcal
Protein15 g
Carbohydrates60 g
Fiber0 g
Sugars38 g
Total Fat104 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium37 mg
Potassium718 mg
Calcium476 mg
Iron0.3 mg
Magnesium54 mg
Phosphorus421 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C11 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline79 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 118. The excerpt below is the record exactly as published.
Strawberry Cream. — Prepare as directed for orange cream, using strawberry jelly in place of orange jelly, and after adding the cream mix lightly with it large strawberries, or scatter some berries in the mold, add a covering of cream, scatter more berries, cover again with cream, and so alternate until the mold is filled. Various fruit creams can be garnished with fruit in a similar manner — provided the fruit is of the same kind of which the cream is made and is really decorative. Banana Cream. — Prepare a banana pudding as di- rected, and after adding the sliced bananas, beat into it two cups of whipped cream
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