vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
My Mother's Strawberry Ice Cream
From The complete cook book, 1900
Serves 4
Delicious when frozen.
Presented as published in 1900. 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
542Calories
5 gProtein
124 gCarbs
5 gFat
Full nutrition (31 nutrients)
Calories542 kcal
Protein5.4 g
Carbohydrates124 g
Sugars117 g
Total Fat4.7 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium547 mg
Calcium189 mg
Iron0.6 mg
Magnesium43 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C134 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.
MY MOTHER'S STRAWBERRY ICE CREAM. Scatter one cup of white granulated sugar over one quart of ripe, sweet strawberries; bruise them and let them stand for two hours; then mash them and strain through a thin, coarse cloth. Scald one pint of milk, sweeten it with one cup of sugar, and when cold flavor it with vanilla to taste. Then add the juice of the ber- ries, and beat in little by little one pint of thick, sweet cream
Cook this with the app: pantry check, scaling, and the assistant.