Strawberry Whip
From The Federation cook book, 1910
Makes a very pretty dessert. Recipe by MRS. L. E. WILLIAMS.
Presented as published in 1910. 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
1458Calories
9 gProtein
247 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1458 kcal
Protein8.9 g
Carbohydrates247 g
Fiber0 g
Sugars230 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium21 mg
Potassium710 mg
Calcium277 mg
Iron0.8 mg
Magnesium54 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C134 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 21. The excerpt below is the record exactly as published.
Strawberry Whip Select choice strawberries. Put sugar over them ; mash with a spoon. Use whipped cream
Cook this with the app: pantry check, scaling, and the assistant.