Strawberry Whip
From Science of food & cookery, 1921
Presented as published in 1921. 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
487Calories
5 gProtein
119 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein4.7 g
Carbohydrates119 g
Fiber0 g
Sugars111 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium369 mg
Calcium39 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 112. The excerpt below is the record exactly as published.
STRAWBERR1 WHIP i cup strawberries y2 cup sugar White of i egg I teaspoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.