Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Trifle
From The New century cook book, 1899
Serves 8
Should be eaten soon after adding berries.
Presented as published in 1899. 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
279Calories
8 gProtein
46 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein8.3 g
Carbohydrates46 g
Fiber0 g
Sugars40 g
Total Fat7.1 g
Saturated Fat3.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol109 mg
Sodium97 mg
Potassium491 mg
Calcium193 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus217 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C100 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline96 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 119. The excerpt below is the record exactly as published.
Strawberry Trifle, One stale sponge cake sliced, four eggs, whites and yolks beaten separately, four cups of milk, one cup of sugar, three pints of fresh strawberries
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