vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Crushed Strawberry Ice Cream
From Kirmess cook book, 1907
Serves 6
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
848Calories
4 gProtein
85 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories848 kcal
Protein4.1 g
Carbohydrates85 g
Sugars74 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium394 mg
Calcium122 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C89 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 165. The excerpt below is the record exactly as published.
one quart of cream and pour in freezer. Turn and pack down until half frozen. Take one quart of strawberries, mash and sweeten. When ice cream is half frozen, carefully remove top from freezer and with a long spoon beat in the crushed berries, stirring contents from the bottom. Beplacse top and freeze. FROZEN APRICOTS. Mrs. 0. M. Culver. One quart preserved apricots, one quart water, sugar if necessary. When half frozen, add one-half pint of cream and freeze. WHOLE BANANA ICE CREAK. Mrs. T. K. Egbert, New York. Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.