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Strawberry Drops
From Cassell's dictionary of cookery, 1892
Serves 6
Use a sharp knife to remove drops once cold.
Presented as published in 1892. 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
149Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories149 kcal
Protein0.1 g
Carbohydrates38 g
Sugars38 g
Total Fat0.1 g
Sodium0.4 mg
Potassium16 mg
Calcium2 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.6 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1912. The excerpt below is the record exactly as published.
Strawberry Drops. — Weigh two ounces of strawberry puree — that is the thick juice of strawberries that have been nibbed through a fine hair sieve with eight ounces of coarsely- sifted white suga
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