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Strawberry Whipped Cream

Name: Strawberry Whipped Cream
Yield: 2 servings
Ingredients: One pint strawberries; one pint thick sweet cream; one-half pound sugar; one-half cup cold water; one-half box Knox's gelatine

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

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

539Calories

7 gProtein

131 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories539 kcal

Protein6.8 g

Carbohydrates131 g

Fiber0 g

Sugars124 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium16 mg

Potassium365 mg

Calcium44 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus54 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C134 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.9 mcg

Choline2.4 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.

STRAWBERRY WHIPPED CREAM. Lueretia M. Stewart. One pint strawberries, one pint thick sweet cream, one-half pound sugar, one-half cup cold water, one- half box Knox's gelatin

Cook this with the app: pantry check, scaling, and the assistant.