vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream a la John Ericsson
From The Swedish, French, American cook book, 1918
Serves 7
Garnish with strawberries and whipped cream.
Presented as published in 1918. 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
674Calories
6 gProtein
49 gCarbs
50 gFat
Full nutrition (35 nutrients)
Calories674 kcal
Protein5.9 g
Carbohydrates49 g
Fiber0 g
Sugars39 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol146 mg
Sodium54 mg
Potassium469 mg
Calcium192 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus180 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C87 mg
Vitamin A22 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Alcohol1.3 g
Water274 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 472. The excerpt below is the record exactly as published.
Strawberry Ice Cream a la John Ericsson Glace aux Fraises, a la John Ericsson One quart ripe strawberries, one pint milk, one cup sugar, one quart cream, two tablespoons brandy, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.