Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Trifle
From Miss Parloa's kitchen companion, 1887
Serves 1
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
515Calories
26 gProtein
50 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein26 g
Carbohydrates50 g
Fiber0.8 g
Sugars43 g
Total Fat23 g
Saturated Fat7.5 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol744 mg
Sodium368 mg
Potassium321 mg
Calcium141 mg
Iron4.4 mg
Magnesium33 mg
Phosphorus418 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A320 mcg
Vitamin E2.4 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate101 mcg
Choline593 mg
Caffeine1.5 mg
Water157 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 379. The excerpt below is the record exactly as published.
Strawberry Trifle. Lay slices of stale cake in a deep glass dish, and pour over them enough canned strawberries to moisten well. Beat the whites of four eggs to a stiff, dry froth, and beat into them four table-spoonfuls of powdered sugar. When light and firm, slowly add two table-spoonfuls of wine or strawberry juice
Cook this with the app: pantry check, scaling, and the assistant.