vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice and Vanilla Ice in One Mould
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a quart of ice.
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
771Calories
13 gProtein
23 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein13 g
Carbohydrates23 g
Fiber0 g
Sugars15 g
Total Fat70 g
Saturated Fat38 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol460 mg
Sodium156 mg
Potassium293 mg
Calcium150 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus249 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C30 mg
Vitamin A121 mcg
Vitamin E0.8 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1913. The excerpt below is the record exactly as published.
Strawberry Ice and Vanilla Ice in one mould. — Flavour three-quarters of a pint of cream with half a stick of vanilla, by boiling them gently together for a short time ; sweeten the cream, mix with it the well-whisked yolks of three eggs, and stir the mixture over a gentle fire till it begins to thicken. Strain it into a bowl. Rub ripe sti-awberries through a sieve, and take half a pint of the juice. Tho- roughly mix with this half a pint of sjTup at 35°
Cook this with the app: pantry check, scaling, and the assistant.