Strawberry Cream

Name: Strawberry Cream
Ingredients: One pint of fresh Strawberries; Three ounces of Castor Sugar; Three-quarters of an ounce of French Gelatine; Half a pint of Cream; The juice of one Lemon

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1395Calories

27 gProtein

139 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1395 kcal

Protein27 g

Carbohydrates139 g

Fiber2.8 g

Sugars109 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium93 mg

Potassium1094 mg

Calcium258 mg

Iron2 mg

Magnesium83 mg

Phosphorus261 mg

Zinc1.1 mg

Copper0.7 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C321 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate17 mcg

Choline13 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.

Strawberry Cream. Ingredients. One pint of fresh Strawberries. Three ounces of Castor Sugar. Three-quarters of an ounce of French Gelatine. Half a pint of Cream. The juice of one Lemon

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