Strawberry Ice Cream

Name: Strawberry Ice Cream
Ingredients: one large bowl of perfectly fresh, nice berries; one pint of sugar; two tablespoonfuls of gelatine; one cup of hot milk; one pint of cream

From High-Street cook book, 1885

Hood's Sarsaparilla cures sick headache.

Presented as published in 1885. 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

3216Calories

24 gProtein

420 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories3216 kcal

Protein24 g

Carbohydrates420 g

Fiber0 g

Sugars402 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium132 mg

Potassium494 mg

Calcium303 mg

Iron0.4 mg

Magnesium35 mg

Phosphorus277 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

Strawberry Ice Cream. one large boa of perfectly fresh, nice berries, mashed with one pinl of sugar, twotables] rifuls of gelatine dissolved in one cup <>!' hoi milk, then cool; one pint of cream

Cook this with the app: pantry check, scaling, and the assistant.