Strawberry Ice Cream

Name: Strawberry Ice Cream
Ingredients: +e. thin cream; 4 c. sugar; + c. strawberries

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

3941Calories

5 gProtein

819 gCarbs

86 gFat

Full nutrition (24 nutrients)

Calories3941 kcal

Protein5.5 g

Carbohydrates819 g

Sugars808 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium56 mg

Potassium424 mg

Calcium170 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus159 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin C67 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water238 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.

STRAWBERRY ICE CREAM. +e. thin cream. 4 c. sugar. + c. strawberries

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