Strawberry Ice Cream

Name: Strawberry Ice Cream
Ingredients: two quarts of pure, rich, sweet cream; seven-eighths of a quart of pure strawberry juice; one quart of pounded loaf sugar

From Jane Hamilton's recipes, 1909

Use small pieces of ice mixed with salt for freezing.

Presented as published in 1909. 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

9929Calories

38 gProtein

978 gCarbs

670 gFat

Full nutrition (33 nutrients)

Calories9929 kcal

Protein38 g

Carbohydrates978 g

Fiber0 g

Sugars903 g

Total Fat670 g

Saturated Fat382 g

Monounsaturated Fat138 g

Polyunsaturated Fat0 g

Cholesterol1930 mg

Sodium489 mg

Potassium1952 mg

Calcium1155 mg

Iron1.7 mg

Magnesium114 mg

Phosphorus1068 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C213 mg

Vitamin A8.6 mcg

Vitamin E0 mg

Vitamin K45 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1844 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.

two quarts of pure, rich, sweet cream, put seven-eighths of a quart of pure straw- berry juice, and one quart of pounded loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.