vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Float
From The national course in home economics, 1917
Serves 2
Recipe attributed to Mrs. Julia Clarkson.
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
524Calories
21 gProtein
71 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein21 g
Carbohydrates71 g
Fiber0 g
Sugars68 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium685 mg
Calcium375 mg
Iron2.1 mg
Magnesium55 mg
Phosphorus470 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C67 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 210. The excerpt below is the record exactly as published.
STRAWBERRY FLOAT. Crush one-half pint of fresh strawberries with one-half cupful of white sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill CUSTARDS, CREAMS, DESSERTS, ETC. 295 of sugar, then the strained juice of the berries and beat till it will stand in peaks. Then make a custard with the yolks of the eggs, one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.