vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry and Raspberry Ice
From The household (of the Detroit free press), 1886
Serves 4
If no cream, boil a spoonful of arrow root in a quart of milk and stir in a beaten egg.
Presented as published in 1886. 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
892Calories
6 gProtein
30 gCarbs
84 gFat
Full nutrition (24 nutrients)
Calories892 kcal
Protein5.9 g
Carbohydrates30 g
Sugars9.3 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium402 mg
Calcium162 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus164 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C26 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 427. The excerpt below is the record exactly as published.
STRAWBERRY AND RASPBERRY ICE. Bruise a pint of strawberries or raspberries with two large spoonfuls of fine sugar ; add a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.