vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Use strawberry jam if fresh fruit is unavailable.
Presented as published in 1892. 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
607Calories
12 gProtein
46 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein12 g
Carbohydrates46 g
Fiber0 g
Sugars38 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium46 mg
Potassium297 mg
Calcium97 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C67 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
Folate3.2 mcg
Choline4.1 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1911. The excerpt below is the record exactly as published.
Strawberry Cream.— Pick the stalks from a pint of strawberries, sprinkle a tea-cup- ful of powdered sugar over them, bruise them well with a wooden spoon, and rub them through a fine hair sieve till all the juice has been taken from them. Dissolve an ounce and a half of isinglass or gelatine in three-quarters of a pint of new milk, add a pint of thick cream
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