Strawberry Ice Cream
From Cooks in clover, 1889
Presented as published in 1889. 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
6852Calories
129 gProtein
636 gCarbs
429 gFat
Full nutrition (34 nutrients)
Calories6852 kcal
Protein129 g
Carbohydrates636 g
Fiber0 g
Sugars562 g
Total Fat429 g
Saturated Fat237 g
Monounsaturated Fat93 g
Polyunsaturated Fat7.8 g
Omega-30.3 g
Cholesterol2315 mg
Sodium1364 mg
Potassium6425 mg
Calcium3371 mg
Iron8.9 mg
Magnesium494 mg
Phosphorus3407 mg
Zinc16 mg
Copper0.7 mg
Manganese5.1 mg
Vitamin D25 mcg
Vitamin C804 mg
Vitamin A1104 mcg
Vitamin E4.1 mg
Vitamin K23 mcg
Vitamin B62 mg
Vitamin B1213 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)4.1 mg
Niacin (B3)2.8 mg
Folate141 mcg
Choline1229 mg
Caffeine0 mg
Water3715 g
As published
This recipe was extracted from Cooks in clover (1889), page 52. The excerpt below is the record exactly as published.
Strawberry Ice Cream.— Two quarts of good rich milk, six eggs, and two cups of sugar. Put this mixture in a double boiler, stir constantly, and, when it thickens like cream, set it away to cool ; when cold, add one quart of cream, one cup of sugar, and three pints of fresh strawberries
Cook this with the app: pantry check, scaling, and the assistant.