Strawberry Cream
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
2644Calories
27 gProtein
404 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories2644 kcal
Protein27 g
Carbohydrates404 g
Fiber2.6 g
Sugars304 g
Total Fat109 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat4.3 g
Cholesterol356 mg
Sodium577 mg
Potassium2928 mg
Calcium854 mg
Iron20 mg
Magnesium235 mg
Phosphorus760 mg
Zinc3.5 mg
Copper0.5 mg
Manganese5.1 mg
Vitamin D1.9 mcg
Vitamin C804 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate78 mcg
Choline85 mg
Caffeine0 mg
Water1704 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 123. The excerpt below is the record exactly as published.
Strawberry Cream, Three pints of strawberries mashed fine. Strain the juice, and add a heaping cup of sugar, and then gelatine soaked as above, and dissolved in a teacup of boiling water. Add the pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.