vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Crushed Strawberry Ice Cream
From Twentieth century home cook book, 1905
Serves 6
Ensure thorough mixing before freezing.
Presented as published in 1905. 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
311Calories
3 gProtein
70 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein3.2 g
Carbohydrates70 g
Fiber0 g
Sugars65 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium301 mg
Calcium39 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C101 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
CRUSHED STRAWBERRY ICE CREAM. To three pints of sweet cream, twelve ounces pulverized sugar, twc whole eo-o-s, one spoonful vanilla. Mix, place over the fire, stirring con- stantly until it reaches a boil; remove from the fire, strain, and pass it throuo-h a hair sieve into the freezer. Crush to a pulp one quart of ripe strawberries
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