Ice—Strawberry
From The Chapel Hill cook book, 1935
May be used as a base for various sherbets.
Presented as published in 1935. 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
508Calories
2 gProtein
126 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories508 kcal
Protein2.1 g
Carbohydrates126 g
Sugars121 g
Total Fat1.2 g
Sodium1.2 mg
Potassium481 mg
Calcium27 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C86 mg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Niacin (B3)0.1 mg
Folate71 mcg
Water234 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
ICE— STRAWBERRY 1 qt. strawberries 1 cup orange juice % cup sugar
Cook this with the app: pantry check, scaling, and the assistant.