Strawberry Cream
From The St. Mungo cookery book, 1904
A little carmine may be added.
Presented as published in 1904. 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
2666Calories
18 gProtein
266 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories2666 kcal
Protein18 g
Carbohydrates266 g
Fiber1.5 g
Sugars244 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium202 mg
Potassium902 mg
Calcium611 mg
Iron0.5 mg
Magnesium64 mg
Phosphorus523 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C27 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate6.5 mcg
Choline47 mg
Caffeine0 mg
Water770 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 49. The excerpt below is the record exactly as published.
STRAWBERRY CREAM. I oz. isingla.ss. 4 pint of water. I pint cream. ^ lb. sifted .sugar. 4 rind of a lemon. J pot strawberry jam. J pint milk.
Cook this with the app: pantry check, scaling, and the assistant.