vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Vanity
From The new practical housekeeping, 1890
Serves 9
Serve with whipped cream or a custard.
Presented as published in 1890. 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
829Calories
10 gProtein
107 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein9.6 g
Carbohydrates107 g
Fiber0 g
Sugars102 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol293 mg
Sodium108 mg
Potassium187 mg
Calcium93 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus159 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline148 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 307. The excerpt below is the record exactly as published.
Strawberry Vanity. — ^Beat yolks of nine eggs and two teacups pulverized sugar to a* cream, and to this add one quart strawberry juice, prepared as for Strawberry Ice-cream, mixed with two teacups sugar till all dissolved. Place mixture on ice and strain into it half box gelatine, dissolved, and when it thickens slightly, stir in gently one quart pure double cream
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