vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
986Calories
7 gProtein
235 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein7 g
Carbohydrates235 g
Fiber0 g
Sugars232 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium256 mg
Calcium49 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C68 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Strawberry Cream. Beat ^lb. strawberries with the whites of 2 eggs, 1 lb. caster sugar
Cook this with the app: pantry check, scaling, and the assistant.