vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Whip
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
656Calories
12 gProtein
154 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein12 g
Carbohydrates154 g
Fiber0 g
Sugars141 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium381 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C140 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 133. The excerpt below is the record exactly as published.
Strawberry Whip 2 egg whites 1 cup strawberries 1 cup powdered sugar 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.