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Crushed Fruit Ice-Cream

Name: Crushed Fruit Ice-Cream
Yield: 10 servings
Ingredients: Two quarts of pure cream; one pint of milk; two and one-half cupfuls of granulated sugar; four teaspoonfuls of any extract you prefer; about a pint, or a little less, of crushed fruit

From The national course in home economics, 1917

Serves 10

Well sweetened fruit can be substituted for extract.

Presented as published in 1917. 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

871Calories

5 gProtein

60 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories871 kcal

Protein5.4 g

Carbohydrates60 g

Fiber0 g

Sugars53 g

Total Fat68 g

Saturated Fat39 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol199 mg

Sodium58 mg

Potassium258 mg

Calcium175 mg

Iron0 mg

Magnesium17 mg

Phosphorus156 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline8.7 mg

Caffeine0 mg

Water153 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 228. The excerpt below is the record exactly as published.

CRUSHED FRUIT ICE-CREAM. Two quarts of pure cream, one pint of milk, two and one-half cupfuls of granulated sugar, four teaspoonfuls of any extract you prefer, or, if fruit is substituted, use about a pint, or a little less, of crushed fruit

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