vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
281Calories
12 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein12 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium61 mg
Calcium14 mg
Iron0.3 mg
Magnesium7.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 100. The excerpt below is the record exactly as published.
Strawberry Cream C REAMS Cress and Celery Salad cupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve ; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry-juice, set on ice, and stir until it thickens ; add a pint of whipped cream; mix gently. Pour into a mould and set in a cool place to harden. Strawberry Cream. — Hull a bowl of firm, ripe strawberries, and chill next the ice until they become ice-cold. Crush a second bowl of berries, and drain from the pulp an exact half-pint of the juice. Stir the bowl of juice with 2 ozs. of powdered sugar and Yz oz. of transparent gelatine
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