vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
534Calories
10 gProtein
29 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein9.9 g
Carbohydrates29 g
Fiber0 g
Sugars17 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium38 mg
Potassium488 mg
Calcium114 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C138 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline3.1 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.
Strawberry Cream. One lb. fresh strawberries, \ pint double cream, a little sugar and lemon juice, f oz. leaf gelatine
Cook this with the app: pantry check, scaling, and the assistant.