vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Other fruits can be added if desired.
Presented as published in 1892. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.9 kcal
Protein0.2 g
Carbohydrates1.9 g
Fiber0.5 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium38 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.9 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1915. The excerpt below is the record exactly as published.
Strawberry Salad.— Take equal portions of strawljurries and red and white currants. Pick them, place them in layers, and pile them on a dish. tSprinkle powdered sugar over them, and pour thick cream
Cook this with the app: pantry check, scaling, and the assistant.