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Strawberry Ice Cream
From The national course in home economics, 1917
Serves 6
Recipe by Mrs. J. C. Hunt.
Presented as published in 1917. 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
629Calories
5 gProtein
85 gCarbs
31 gFat
Full nutrition (32 nutrients)
Calories629 kcal
Protein5.2 g
Carbohydrates85 g
Sugars78 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol90 mg
Sodium48 mg
Potassium440 mg
Calcium174 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C89 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline14 mg
Water253 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 227. The excerpt below is the record exactly as published.
STRAWBERRY ICE-CREAM. One pint of cream, one pint of milk, one quart of strawberries, one small pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.