Strawberry Trifle
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
2104Calories
43 gProtein
446 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2104 kcal
Protein43 g
Carbohydrates446 g
Fiber0 g
Sugars243 g
Total Fat21 g
Saturated Fat8.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol227 mg
Sodium157 mg
Potassium1728 mg
Calcium523 mg
Iron15 mg
Magnesium114 mg
Phosphorus715 mg
Zinc3.8 mg
Copper0.4 mg
Manganese2 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A182 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate439 mcg
Choline204 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 17. The excerpt below is the record exactly as published.
Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Wash- ington pie tins. It will make two. For filling, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.