vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From Temperance cook book, 1887
Serves 4
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
679Calories
7 gProtein
69 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein6.9 g
Carbohydrates69 g
Fiber0 g
Sugars56 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium31 mg
Potassium571 mg
Calcium122 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C169 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 124. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. After picking two pounds and one-half of strawberries, squeeze them through a colander; add six ounces of sugar to the juice; when the sugar is dissolved, add half a box of gelatine, soaked as before described. Place it on the ice, stir it smooth when it begins to set, then stir in a pint of cream
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