vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
669Calories
3 gProtein
72 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein3.2 g
Carbohydrates72 g
Fiber0.1 g
Sugars62 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium26 mg
Potassium323 mg
Calcium93 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 230. The excerpt below is the record exactly as published.
Strawberry Ice-cream. — Take I lb. of fresh, ripe, finely flavored straw- berries, sprinkle Y2 lb. of powdered sugar over them, bruise them well with a wooden spoon, and rub them through a sieve. Mix with the juice a pint of thick cream, the juice of a lemon, and a few drops of cochineal. Freeze and mould in the usual way. Tea Ice-cream. — Pour a quart of boiling milk over I oz. of tea leaves and cover for five minutes. Strain into a bowl over a caramel made of 2 ozs. of sugar. Beat the yolks of eight eggs with Yz lb. of powdered sugar
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