vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From The Landmarks club cook book, 1903
Serves 4
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
587Calories
8 gProtein
83 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein7.9 g
Carbohydrates83 g
Fiber0 g
Sugars70 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium17 mg
Potassium536 mg
Calcium159 mg
Iron0.7 mg
Magnesium42 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C134 mg
Vitamin A220 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline21 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 95. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. Cover half a box of gelatine with half a cup of cold water. Soak half an hour. Mash a quart of strawberries and press through a sieve; add a cup of sugar and stir until dissolved. Stand the gelatine over boiling water. When melted, stir into the strawberry juice, mix well and put on the ice until it thick- ens. Then add a pint of whipped cream
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