vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Whipped Cream
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
708Calories
4 gProtein
50 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories708 kcal
Protein3.6 g
Carbohydrates50 g
Sugars41 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium273 mg
Calcium109 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus106 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin C45 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 216. The excerpt below is the record exactly as published.
Strawberry whipped cream Hazelnut macaroons Demi tasse DINNER Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, champagne sauce Spinach in cream Laurette potatoes Hearts of lettuce salad Fancy ice cream Assorted cakes • Coffee Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce : Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper. Strawberry whipped cream. Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream
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