Strawberry Cream
From The pudding and pastry book, 1900
Presented as published in 1900. 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
1802Calories
13 gProtein
327 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1802 kcal
Protein13 g
Carbohydrates327 g
Fiber0 g
Sugars289 g
Total Fat55 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium35 mg
Potassium1801 mg
Calcium405 mg
Iron2.5 mg
Magnesium144 mg
Phosphorus415 mg
Zinc1.9 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0.9 mcg
Vitamin C536 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water1433 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 36. The excerpt below is the record exactly as published.
Strawberry Cream | lb. sugar 1 pint water 1 quart strawberries ^ pint whipped cream
Cook this with the app: pantry check, scaling, and the assistant.