Strawberry Glaze
From Recipes from our hearth, 1960
Two tbsp. of strawberry preserves may be substituted for frozen strawberries.
Presented as published in 1960. 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
592Calories
0 gProtein
152 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.1 g
Carbohydrates152 g
Fiber0.3 g
Sugars148 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium23 mg
Calcium3.7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.8 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 13. The excerpt below is the record exactly as published.
Strawberry Glaze. (*Swirl batter with spatula to marble.) SNOWY NO-COOK ICING $ cup snowdrift + tsp. salt 1 lb. confectioners' sugar 1 tsp. almond or less 3/4 cup vanilla flavoring + cup light cream Cream snowdrift, add salt, confectioners' sugar and light cream in four additions, beating thoroughly after each addition. Stir in almond flavoring. Spread between layers, around sides and form snowy rim around top of cake. STRAWBERRY GLAZE Blend thoroughly 3/4 cup confectioners sugar, dash of salt, 1 4 tbsp. mashed frozen strawberries
Cook this with the app: pantry check, scaling, and the assistant.