vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
502Calories
26 gProtein
6 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein26 g
Carbohydrates6 g
Fiber0 g
Sugars1.1 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium80 mg
Potassium120 mg
Calcium88 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline11 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.
Strawberry Cream lIngredients—1 pot of good strawberry jam, 9 sheets of the best French gelatine, 1 qt. of cream
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