vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Lee Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
305Calories
1 gProtein
76 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories305 kcal
Protein1 g
Carbohydrates76 g
Sugars76 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.4 mg
Sodium2 mg
Potassium11 mg
Calcium5.1 mg
Iron0 mg
Magnesium1 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.4 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 88. The excerpt below is the record exactly as published.
Strawberry lee Cream. ipt. of Milk, ipt. of Cream, ilb. of Sugar, iqt. of Strawberries. White of i Egg
Cook this with the app: pantry check, scaling, and the assistant.