vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
724Calories
8 gProtein
34 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein7.5 g
Carbohydrates34 g
Fiber0 g
Sugars20 g
Total Fat63 g
Saturated Fat37 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.3 g
Cholesterol199 mg
Sodium29 mg
Potassium546 mg
Calcium231 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus218 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C89 mg
Vitamin A294 mcg
Vitamin E1 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline26 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.
Stra\vberry Ice Cream. Sprinkle sugar over strawberries, mash tliem well and rid) them through a sieve. To a pint of the juice add half a pint of good cream, make it very sweet, freeze it in the usual way, and when beginning to set stir in lightly 1 pt. of whipped cream
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