vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From The art of cookery, 1899
Serves 4
More sugar can be added to the mixture, if needed, before freezing it.
Presented as published in 1899. 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
837Calories
4 gProtein
66 gCarbs
63 gFat
Full nutrition (24 nutrients)
Calories837 kcal
Protein4.3 g
Carbohydrates66 g
Sugars56 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Cholesterol181 mg
Sodium37 mg
Potassium352 mg
Calcium127 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin C67 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 120. The excerpt below is the record exactly as published.
Strawberry Ice Cream. — Scatter a cup of granulated sugar over two cups of strawberries, and mash and strain them. Add a cup of the strained juice to three cups of ice cold cream
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