Strawberry Whip
From Principles of food preparation, 1914
More gelatine was used than necessary due to time constraints.
Presented as published in 1914. 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
87Calories
3 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.9 g
Carbohydrates19 g
Fiber0.5 g
Sugars9.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium79 mg
Potassium24 mg
Calcium25 mg
Iron2.1 mg
Magnesium3.3 mg
Phosphorus9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 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)0.5 mg
Folate11 mcg
Choline3.9 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 20. The excerpt below is the record exactly as published.
Strawberry Whip One teaspoonful of gelatine and one tablespoonful of cold water. Let this stand five minutes, then add two tablespoonfuls of boiling water. Mix as before. Add one tablespoonful of strawberry jam
Cook this with the app: pantry check, scaling, and the assistant.