Strawberry Float

Name: Strawberry Float
Ingredients: two quarts of berries; a pint of very rich cream; the whites of four eggs; a tablespoonful of powdered sugar

From Durham cook book ..., 1921

Recipe by Mrs. M. S. Whitted.

Presented as published in 1921. 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

2359Calories

34 gProtein

172 gCarbs

171 gFat

Full nutrition (33 nutrients)

Calories2359 kcal

Protein34 g

Carbohydrates172 g

Fiber0 g

Sugars95 g

Total Fat171 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium97 mg

Potassium3349 mg

Calcium591 mg

Iron4.6 mg

Magnesium253 mg

Phosphorus681 mg

Zinc3.1 mg

Copper0.6 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C1072 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water2008 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.

STRAWBEEKY FLOAT. Mash tAvo quarts of berries and strain off the juice, SAveeten this and add it to a pint of very rich cream. Beat the AA^hites of four eggs A\'ith a tablespoonful of poAvdered suga

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