vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Prepare Strawberries
From Scientific cooking with scientific methods, 1911
Serves 2
Better with just sugar, as cream can curdle quickly.
Presented as published in 1911. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories3.3 kcal
Protein0.1 g
Carbohydrates0.7 g
Sugars0.4 g
Total Fat0 g
Sodium0 mg
Potassium14 mg
Calcium1.5 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.4 mg
Water8.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 155. The excerpt below is the record exactly as published.
To Prepare Strawberries. Pick them over and place in a colander, pour over cold water, and drain thoroughly. Cap and turn into the dish they ta-e to be served from. Chill, and serve with powderec sugar
Cook this with the app: pantry check, scaling, and the assistant.