Strawberry Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with cream.
Presented as published in 1895. 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
1715Calories
15 gProtein
402 gCarbs
9 gFat
Full nutrition (28 nutrients)
Calories1715 kcal
Protein15 g
Carbohydrates402 g
Sugars244 g
Total Fat9.1 g
Saturated Fat1.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium128 mg
Potassium4801 mg
Calcium369 mg
Iron10 mg
Magnesium366 mg
Phosphorus671 mg
Zinc2.2 mg
Copper2.5 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C661 mg
Vitamin A4.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate178 mcg
Water1136 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.
Strawberry Cream. I quart strawberries i coffee cup sugar y^ box gelatine i pint sweet cream
Cook this with the app: pantry check, scaling, and the assistant.