Strawberry Cream
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
1475Calories
21 gProtein
314 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1475 kcal
Protein21 g
Carbohydrates314 g
Fiber5 g
Sugars221 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium358 mg
Potassium556 mg
Calcium175 mg
Iron4.8 mg
Magnesium36 mg
Phosphorus383 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C40 mg
Vitamin A240 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate120 mcg
Choline487 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 50. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. I lb. strawberry jam. | Whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.