vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
536Calories
10 gProtein
48 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein10 g
Carbohydrates48 g
Fiber0 g
Sugars36 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Cholesterol119 mg
Sodium23 mg
Potassium472 mg
Calcium187 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C89 mg
Vitamin A294 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline28 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 56. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. Strawberries, 1 pint. Whipped cream, 1 pint. Sugar, 4 tablespoons. Gelatine, V2 ounce. Water, 1 gill
Cook this with the app: pantry check, scaling, and the assistant.