vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream with Crushed Fruit
From Kirmess cook book, 1907
Serves 1
Variations can include chocolate, fruit juice, or nuts.
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
783Calories
2 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein2.3 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium9.2 mg
Calcium18 mg
Iron0.1 mg
Magnesium5.9 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Water473 g
As published
This recipe was extracted from Kirmess cook book (1907), page 166. The excerpt below is the record exactly as published.
ICE CREAM WITH CRUSHED FRUIT. Mrs, Charles A. Oreer, Rye, N. Y. The various sundae combinations which have been so popular at soda and ice cream counters are perfect- ly feasible at home and make a specially good dessert. Prepare a plain vanilla ice cream and serve in punch glasses, pouring over the top of each dish of cream a few spoonfuls of crushed fruit, plain or mixed, or some made cold sauce. The foundation of these cold sauces is about like this: Boil together for ten minutes a half pint of granulated sugar and one pint of water. Add a teaspoonful of granulated gelatine
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