vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Pie a la Walde
From The Swedish, French, American cook book, 1918
Serves 3
Serve as dessert for luncheon or dinner.
Presented as published in 1918. 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
397Calories
2 gProtein
90 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories397 kcal
Protein2.4 g
Carbohydrates90 g
Fiber0 g
Sugars80 g
Total Fat4.4 g
Saturated Fat2.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol12 mg
Sodium1.9 mg
Potassium507 mg
Calcium67 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C179 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline2.7 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 563. The excerpt below is the record exactly as published.
sugar according to taste — if the strawberries are sour, add more sugar; if sweet, add less — leave until ready to serve. Then put them into the pastry, put whipped cream (sweetened and flavored with brandy) on the top, then put the cover on. Serve as dessert for luncheon or dinner. Strawberry Pie ( Tourte aux Fraises ) a la Hammond Make pie crust from puff pastry [see recipe: Orange Pie a la Ericsson Hammond], fill. Filling. Take one quart strawberries
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