vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Short Cake a la Surprise
From The Swedish, French, American cook book, 1918
Serves 1
Can use preserved strawberries if fresh ones are unavailable.
Presented as published in 1918. 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
412Calories
16 gProtein
51 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein16 g
Carbohydrates51 g
Fiber0.5 g
Sugars30 g
Total Fat16 g
Saturated Fat5.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol393 mg
Sodium377 mg
Potassium535 mg
Calcium106 mg
Iron3 mg
Magnesium44 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.1 mcg
Vitamin C134 mg
Vitamin A163 mcg
Vitamin E1.4 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate66 mcg
Choline313 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.
Strawberry Short Cake a la Surprise Gateau croquant aux Fraises , a la Surprise Cut round pieces of sponge cake — two for each individual; spread with mashed strawberries (sweetened to taste), put one layer on top of another and some more mashed strawberries on top. Put in oven on a buttered baking sheet to bake from five to ten minutes. In the meantime, beat up the whites of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.