vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Or, the cream can be made the same as the vanilla cream, and when half frozen, the whole berries be stirred in.
Presented as published in 1880. 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
848Calories
4 gProtein
85 gCarbs
56 gFat
Full nutrition (24 nutrients)
Calories848 kcal
Protein4.1 g
Carbohydrates85 g
Sugars74 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium394 mg
Calcium122 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C89 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Strawberry Ice Cream. One quart of cream, one quart of strawberries, one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.