Strawberry Ice-Cream
From The universal cookery book, 1887
This recipe yields a delicious strawberry ice-cream.
Presented as published in 1887. 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
2495Calories
27 gProtein
566 gCarbs
21 gFat
Full nutrition (31 nutrients)
Calories2495 kcal
Protein27 g
Carbohydrates566 g
Sugars512 g
Total Fat21 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium3634 mg
Calcium907 mg
Iron4.8 mg
Magnesium284 mg
Phosphorus906 mg
Zinc4.1 mg
Copper0.7 mg
Manganese6.6 mg
Vitamin D4.7 mcg
Vitamin C1072 mg
Vitamin A156 mcg
Vitamin E0.2 mg
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
Water2062 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 80. The excerpt below is the record exactly as published.
STRAWBERRY ICE-CREAM. Strawberry Ice-Cream. Sprinkle two cups of sugar over two quarts of strawberries. Mash them, and let them stand half an hour, or until the sugar is dissolved ; and mean- while prepare the ice, and pack the freezer. Turn the berries into a large square of cheese-cloth, placed over a bowl, and squeeze as long as any juice or pulp will come. Then empty the pulp and seeds left in the cloth into a pan, and pour on gradually about a pint of milk ; mix it well with the pulp, until the pulp is separated from the seeds. Squeeze again until perfectly dry. There should be nothing left in the cloth save a ball of seeds. Add to the juice as much cream as you may have
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