Strawberry Ice Cream

Name: Strawberry Ice Cream
Ingredients: Pour a pint of scalding milk; on a well-beaten egg; an even tablespoon of cornstarch; half pound of sugar; a pint of strawberries

From Home dissertations, 1891

Presented as published in 1891. 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

3983Calories

19 gProtein

970 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories3983 kcal

Protein19 g

Carbohydrates970 g

Fiber0.1 g

Sugars951 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium195 mg

Potassium1473 mg

Calcium685 mg

Iron1.6 mg

Magnesium117 mg

Phosphorus597 mg

Zinc2.7 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D4.7 mcg

Vitamin C268 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water838 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.

STRAWBERRY ICE CREAM. Pour a pint of scalding milk on a well-beaten egg and an even tablespoon of corn- starch mixed smooth in a little cold milk ; stir it over boiling water until it begins to thicken; when cold, mix it with a pint of strawberries that have been mashed with a half pound of sugar

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