vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Salad
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
435Calories
1 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein0.6 g
Carbohydrates111 g
Fiber6.4 g
Sugars104 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium72 mg
Calcium112 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus10 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline8.6 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 345. The excerpt below is the record exactly as published.
Strawberry Salad.— Pick the fruit carefully, lay it in a china bowl, dust it over with castor sugar, and sprinkle it with maraschino. Arrange the Strawberries in a pyramid, dusting and sprinkling each layer. Finally pour a liqueur-glass of maraschino
Cook this with the app: pantry check, scaling, and the assistant.