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Strawberry Cream (CrSme aux Fraises)
From Cookery for every household, 1914
Serves 1
If white gelatine is used, add a few drops of carmine.
Presented as published in 1914. 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
605Calories
16 gProtein
128 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein16 g
Carbohydrates128 g
Fiber0.3 g
Sugars109 g
Total Fat6 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol13 mg
Sodium33 mg
Potassium850 mg
Calcium100 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C309 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline11 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 721. The excerpt below is the record exactly as published.
Strawberry Cream (CrSme aux Fraises) 1 lb. strawberries. \ pt. double cream. 3 oz. castor sugar. oz. pink gelatine. 2 table-sps. water. Squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.