Strawberry Cream
From The Common sense recipe book, 1898
Presented as published in 1898. 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
2189Calories
57 gProtein
262 gCarbs
106 gFat
Full nutrition (33 nutrients)
Calories2189 kcal
Protein57 g
Carbohydrates262 g
Fiber0 g
Sugars211 g
Total Fat106 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium123 mg
Potassium2146 mg
Calcium650 mg
Iron3.1 mg
Magnesium173 mg
Phosphorus640 mg
Zinc2.8 mg
Copper1.3 mg
Manganese3.4 mg
Vitamin D1.9 mcg
Vitamin C536 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)0.4 mg
Niacin (B3)0.4 mg
Folate27 mcg
Choline95 mg
Caffeine0 mg
Water1109 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 79. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. Mash one quart strawberries with one cup powdered sugar, and rub through a hair sieve. Dissolve one and one-half ounces gelatine in one pint sweet milk. Strain and add one pint whipped cream
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