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Strawberry Cream Ice (a la Muscovite)
From Cassell's dictionary of cookery, 1892
Serves 3
Time to freeze is about two hours.
Presented as published in 1892. 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
812Calories
7 gProtein
73 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein7.2 g
Carbohydrates73 g
Fiber0 g
Sugars65 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium60 mg
Potassium176 mg
Calcium99 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.8 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1912. The excerpt below is the record exactly as published.
trawberry Cream Ice (a la Musco- vite).— Pick the strawberries, bruise them with a wooden spoon, and rub them through a fine hair sieve. Take one pint of the juice thus obtained, and stir into it until dissolved five ounces of powdered sugar. Dissolve half an ounce of gelatine in very little water, and add this to the juice. Let the basin containing the juice stand upon rough ice, and stir its contents without stopping until they begin to set. Whip a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.