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Strawberry Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Rub through a fine sieve enough preserved strawberries to make half a cupful and stir into a quart of whipped cream for a delicious sauce.
Presented as published in 1887. 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
551Calories
3 gProtein
136 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories551 kcal
Protein2.9 g
Carbohydrates136 g
Sugars122 g
Total Fat1.3 g
Sodium1 mg
Potassium726 mg
Calcium77 mg
Iron1.2 mg
Magnesium56 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C268 mg
Water408 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 352. The excerpt below is the record exactly as published.
Strawberry Sauce. Mash a quart of strawberries over which a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.