vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Fruit Ice Cream
From Cooking for profit, 1886
Serves 7
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
727Calories
4 gProtein
73 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein3.5 g
Carbohydrates73 g
Fiber0 g
Sugars64 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0 g
Cholesterol138 mg
Sodium29 mg
Potassium338 mg
Calcium105 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 74. The excerpt below is the record exactly as published.
Strawberry Fruit Ice Cream. 1 quart strawberries — red, ripe and sweet. 2 cups sugar. 4 cups cream. J cup water
Cook this with the app: pantry check, scaling, and the assistant.