vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
590Calories
11 gProtein
84 gCarbs
25 gFat
Full nutrition (32 nutrients)
Calories590 kcal
Protein11 g
Carbohydrates84 g
Sugars83 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol79 mg
Sodium132 mg
Potassium541 mg
Calcium426 mg
Iron0.1 mg
Magnesium42 mg
Phosphorus352 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C5.4 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline58 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 124. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. M. P. B., 764 Towne avenue, Los Angeles.— Two quarts milk, half pint cream, three boxes strawberries, two cups sugar
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