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Strawberry-and-Vanilla Ice Cream a la Olive Griffin
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream and garnish with spun sugar.
Presented as published in 1918. 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
893Calories
9 gProtein
81 gCarbs
61 gFat
Full nutrition (32 nutrients)
Calories893 kcal
Protein8.5 g
Carbohydrates81 g
Sugars75 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium95 mg
Potassium406 mg
Calcium297 mg
Iron0 mg
Magnesium30 mg
Phosphorus254 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C3.6 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline29 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 483. The excerpt below is the record exactly as published.
Strawberry-and-Vanilla Ice Cream a la Olive Griffin Glace Vanille aux Fraises, a la Olive Griffin Make an ice cream from one pint rich cream, one pint milk, one cup sugar. Mix milk and cream together, sweeten with the sugar, flavor with vanilla extract. Put in a freezer, let freeze until quite hard. In the meantime, mash a small box of straw¬ berries, that have been picked and washed, through a fine sieve; sweeten according to taste with sugar that has been boiled with a little water to a syrup
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