vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Ice-Creams
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Strawberries, raspberries, and grated pineapple are recommended.
Presented as published in 1885. 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
46Calories
0 gProtein
1 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.3 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.6 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium7.1 mg
Potassium16 mg
Calcium8 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 281. The excerpt below is the record exactly as published.
FRUIT ICE-CREAMS. Fruit ice-creams are made by mixing fresh fruit-juice and f^ream in equal parts, and sweetening
Cook this with the app: pantry check, scaling, and the assistant.