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Strawberry Sarabande
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
615Calories
9 gProtein
54 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein8.6 g
Carbohydrates54 g
Fiber12 g
Sugars37 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.6 g
Cholesterol121 mg
Sodium36 mg
Potassium446 mg
Calcium144 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A14 mcg
Vitamin E2.8 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate82 mcg
Choline22 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 83. The excerpt below is the record exactly as published.
STRAWBERRY SARABANDE— Whip a cupful thick cream until very stiff, then fold carefully into it a pint of fresh berries cut in small pieces with a silver knife. Have ready a tablespoonful gelatin soaked in a quarter cup cold water for half an hour, then dissolved by setting the cup containing it in hot water. Add by degrees to the berries and cream, whipping it in so that it will not string. Add three tablespoonfuls pow- dered sug
Cook this with the app: pantry check, scaling, and the assistant.