Crushed Strawberry Ice Cream

Name: Crushed Strawberry Ice Cream
Ingredients: 3 pints best cream; 12 ounces pulverized white sugar; 2 whole eggs; 1 quart ripe strawberries; 6 ounces pulverized white sugar; 2 tablespoons extract vanilla

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

7334Calories

47 gProtein

637 gCarbs

513 gFat

Full nutrition (34 nutrients)

Calories7334 kcal

Protein47 g

Carbohydrates637 g

Fiber0 g

Sugars557 g

Total Fat513 g

Saturated Fat290 g

Monounsaturated Fat107 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol1819 mg

Sodium439 mg

Potassium2998 mg

Calcium1076 mg

Iron4.3 mg

Magnesium213 mg

Phosphorus1207 mg

Zinc5.5 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D2 mcg

Vitamin C536 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K34 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water1724 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.

Crushed Strawberry Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined ba¬ sin; place on fire; stir constantly to boiling point. Remove and strain through hair-sieve. Place in freezer and freeze. Take 1 quart ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces pulverized white sugar, crush all down to pulp. Add this pulp to frozen cream, with 2 tablespoons extract vanilla

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