Strawberry Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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
2769Calories
38 gProtein
289 gCarbs
169 gFat
Full nutrition (33 nutrients)
Calories2769 kcal
Protein38 g
Carbohydrates289 g
Fiber2.8 g
Sugars251 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium156 mg
Potassium1331 mg
Calcium407 mg
Iron2.2 mg
Magnesium100 mg
Phosphorus398 mg
Zinc1.7 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C323 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water777 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Strawberry Cream. Rub 1 pound of strawberries through a hair sieve ; put the pulp in a bowl with 8 ounces of pounded sugar and the juice of 1 lemon; steep 1 ounce of gelatine in cold water ; dissolve it over the fire ; strain it into the strawberries; whip up 1 pint of double cream
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