Strawberry Ice-Cream
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Alternatively, mash strawberries with sugar, rub through a colander, add cream, and freeze.
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
3680Calories
15 gProtein
541 gCarbs
170 gFat
Full nutrition (24 nutrients)
Calories3680 kcal
Protein15 g
Carbohydrates541 g
Sugars496 g
Total Fat170 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium101 mg
Potassium1910 mg
Calcium443 mg
Iron2.5 mg
Magnesium142 mg
Phosphorus474 mg
Zinc2.1 mg
Copper0.3 mg
Manganese3.3 mg
Vitamin C536 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water1089 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 95. The excerpt below is the record exactly as published.
STRAWBERRY ICE-CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream; make it very sweet; freeze, and when begin- ning to set, stir lightly one pint of cream whipped, and lastly a handful of whole strawberries, sweetened. It may then be put in a mold and imbedded in ice, or kept in the freezer; or mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.