Ice, Strawberry Cream
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1161Calories
8 gProtein
95 gCarbs
85 gFat
Full nutrition (24 nutrients)
Calories1161 kcal
Protein7.6 g
Carbohydrates95 g
Sugars72 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium49 mg
Potassium952 mg
Calcium220 mg
Iron1.2 mg
Magnesium70 mg
Phosphorus237 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C268 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water544 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 54. The excerpt below is the record exactly as published.
four tablespoonfuls of clarified sugar and freeze. Ice, Chocolate Cream. Melt two ounces of chocolate in a quarter of a pint of cream, rub it quite smooth through a hair sieve, allow it to get cold. Whip half a pint of cream to a stiff froth, flavour it with ten drops of vanilla, mix it with the chocolate ; also three tablespoonfuls of clarified sugar. Pour into the tin and freeze. A^ote. — Stir the ices frequently from the outside in order that the centre may become frozen. Water ices freeze more quickly than cream. Ice, Lemon Water. Take enough good lemons for half a pint of juice squeeze the juice into a half pint measure, remove the pips, pour it into a tin ; add half a pint of water and one pint of clarified sugar, and freeze. Ice, Orang’e Water. Take half a pint of orange juice ; mix it with half a pint of water, and one pint of clarified sugar. Pour into a tin and freeze. Ice Pudding*. Beat ten yolks of eggs with ten ounces of fine sugar. Mix with them a pint and a half of cream and milk, equally DOMESTIC COOKERY. 95 mixed. Place them in a jug; put the jug in a pan of boil- ing water; stir carefully till thick. Allow it to get quite cold. Pour it into a tin, and freeze until it is as stiff as thick batter, and it begins to get lumpy; then add six ounces of crystallised fruit. Freeze a little longer, then mould the pudding and place it on ice till wanted for use. Ice, Strawberry Cream. Pass one pint of strawberries or four tablespoonfuls of jam through a hair sieve into a basin. Mix with it half a pint of clarified sugar {see Ices, Clarified Sugrar for.) Whip up stiffly half a pint of cream
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