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Strawberry Ice Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
622Calories
3 gProtein
78 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories622 kcal
Protein3 g
Carbohydrates78 g
Fiber0 g
Sugars69 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium20 mg
Potassium383 mg
Calcium88 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. Mrs. O. S. French. One pint of rich milk, one pint of cream, one quart of fresh strawberries mashed with one and one-half pints of sugar, one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.