Strawberry Cream Ice
From The pudding and pastry book, 1900
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
3329Calories
19 gProtein
66 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3329 kcal
Protein19 g
Carbohydrates66 g
Fiber0 g
Sugars29 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium220 mg
Potassium942 mg
Calcium573 mg
Iron0.4 mg
Magnesium56 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water760 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 34. The excerpt below is the record exactly as published.
Strawberry Cream Ice tt pint strawberry juice 1 quart cream Powdered sugar *
Cook this with the app: pantry check, scaling, and the assistant.