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Frozen Strawberry
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
This ice is better served in this way than in a mold.
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
634Calories
4 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein4.2 g
Carbohydrates157 g
Fiber0 g
Sugars148 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium486 mg
Calcium55 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.
Frozen Strawberry. Mash 1 quart (or 2 boxes) of strawberries and put through a fine sieve. Make a syrup of granulated sugar and water, 2 cups of sugar to I/2 cup water being the proportions for the syrup, but more or less must be used according to the acidity of the berries. Soak 1 tablespoon of granulated gelatine
Cook this with the app: pantry check, scaling, and the assistant.