vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Whip
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
213Calories
2 gProtein
51 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein1.6 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium26 mg
Calcium8.3 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 119. The excerpt below is the record exactly as published.
STRAWBERRY WHIP. Mrs. J. N. Densham, 949 W. Adams street, Los Angeles. — Take 1 cup sugar, 1 box strawberries, hulled but not mashed; the white of one egg
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