vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Foam
From The household cook book, 1902
Serves 2
Raspberries and other fruits can be used similarly.
Presented as published in 1902. 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
477Calories
9 gProtein
99 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein9.2 g
Carbohydrates99 g
Fiber0 g
Sugars85 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium794 mg
Calcium105 mg
Iron2.1 mg
Magnesium62 mg
Phosphorus202 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C268 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 312. The excerpt below is the record exactly as published.
STRAWBERRY FOAM.— Take 1 quart strawberries, crush, sprinkle on ^ cup sugar and set in a cool place till serving time. Beat 2 eggs stiff, add 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.