Strawberry Cream

Name: Strawberry Cream
Ingredients: One quart of strawberries; one-half box of gelatine; one pint of cream; one large cup of sugar; one-half cup of hot water

From High-Street cook book, 1885

Presented as published in 1885. 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

2708Calories

15 gProtein

290 gCarbs

169 gFat

Full nutrition (33 nutrients)

Calories2708 kcal

Protein15 g

Carbohydrates290 g

Fiber0 g

Sugars244 g

Total Fat169 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium102 mg

Potassium1907 mg

Calcium444 mg

Iron2.4 mg

Magnesium142 mg

Phosphorus474 mg

Zinc2.1 mg

Copper0.3 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C536 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1207 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

Strawberry Cream. One quart of strawberries, one-half box of gelatine, one pint of cream, one large cup of sugar, one-half cup of hot water

Cook this with the app: pantry check, scaling, and the assistant.