Strawberry Ice Cream

Name: Strawberry Ice Cream
Ingredients: a quart of cream; a pound of sugar; half a gallon of ripe strawberries

From The Common sense recipe book, 1898

Presented as published in 1898. 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

5614Calories

30 gProtein

631 gCarbs

339 gFat

Full nutrition (24 nutrients)

Calories5614 kcal

Protein30 g

Carbohydrates631 g

Sugars540 g

Total Fat339 g

Saturated Fat191 g

Monounsaturated Fat69 g

Cholesterol965 mg

Sodium198 mg

Potassium3812 mg

Calcium882 mg

Iron4.8 mg

Magnesium282 mg

Phosphorus948 mg

Zinc4.2 mg

Copper0.7 mg

Manganese6.6 mg

Vitamin C1072 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Niacin (B3)0.6 mg

Water2177 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 63. The excerpt below is the record exactly as published.

STRAWBERRY ICE CREAM: To’ make strawbefry ice cream put a. quart of cream in a saucepan with a pound of sugar; set on the fire, and stir until the sugar is dissolved; take off the stove, and set aside to cool; stem half a gallon of ripe strawberries

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