vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From San Rafael cook book, 1906, 1906
Serves 7
The pulp left in the cloth should be stirred into a little milk and squeezed again to extract more juice.
Presented as published in 1906. 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
741Calories
4 gProtein
76 gCarbs
48 gFat
Full nutrition (24 nutrients)
Calories741 kcal
Protein3.5 g
Carbohydrates76 g
Sugars67 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Cholesterol138 mg
Sodium28 mg
Potassium338 mg
Calcium104 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin C77 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water194 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 63. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM— Mrs. Geo. Dodge. Hull 1 quart of berries, sprinkle with about 2 cups of sugar, and mash them. Let stand until the sugar is dissolved, and then sqeeze through a cloth. Add 1 quart of cream, and if not sweet enough add more sugar
Cook this with the app: pantry check, scaling, and the assistant.