vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Salad
From Cookery for every household, 1914
Serves 2
Liqueur may be used instead of the fruit juice.
Presented as published in 1914. 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
527Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories527 kcal
Protein2.5 g
Carbohydrates131 g
Sugars121 g
Total Fat1.3 g
Sodium1.1 mg
Potassium592 mg
Calcium51 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin C173 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0 mg
Folate36 mcg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 748. The excerpt below is the record exactly as published.
Strawberry Salad 1 lb. ripe strawberries. red-currant juice. 1 cupful fine sugar. Whipped cream. 1 small cupful orange or
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