vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, strawberries, 4d. to 8d. per pound.
Presented as published in 1892. 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
671Calories
3 gProtein
72 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein3.4 g
Carbohydrates72 g
Fiber0.7 g
Sugars62 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium26 mg
Potassium332 mg
Calcium98 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1913. The excerpt below is the record exactly as published.
Strawberry Ice Cream. — Pick the hulls off a pound of fresh, ripe, finely-flavoured strawberries, sprinkle half a pound of powdered sugar over them, bruise them weU with a wooden spoon, and rub them thi-ough a fine hair sieve. Mix with the juice thus obtained a pint of tliick cream, the juice of a lemon, and a few drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.