dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Trifle No. 2
From The Institute cook book, 1913
Serves 5
Presented as published in 1913. 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
389Calories
4 gProtein
12 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein4.5 g
Carbohydrates12 g
Fiber0.2 g
Sugars5.6 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol137 mg
Sodium59 mg
Potassium232 mg
Calcium107 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C30 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline35 mg
Caffeine0.3 mg
Water131 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.
STRAWBERRY TRIFLE No. 2 Stale cake Sugar to taste Vi cup milk 14 teaspoon vanilla 1 egg 1 pint cream 1 cup crushed strawberries
Cook this with the app: pantry check, scaling, and the assistant.