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Strawberry Delight
From The national course in home economics, 1917
Serves 6
Delicious and not very expensive.
Presented as published in 1917. 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
389Calories
5 gProtein
19 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein4.7 g
Carbohydrates19 g
Fiber1.3 g
Sugars14 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol80 mg
Sodium19 mg
Potassium155 mg
Calcium77 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5 mcg
Choline5.9 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 219. The excerpt below is the record exactly as published.
STRAWBERRY DELIGHT. Whip a pint of cream to a froth and color a very pale green with spinach or pink with strawberry or cherry juice. Soak a fourth of a box of gelatine in one-quarter of a cupful of cold water until soft, then set it in hot water until it dissolves. Stir three ounces of powdered sugar into the whipped cream. Then strain in the gelatine and mix thoroughly but lightly. When the mixture begins to thicken add one-half teaspoonful of vanilla. Add one-half cupful of blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.