vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream (Alternate)
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
551Calories
3 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein2.9 g
Carbohydrates136 g
Fiber0 g
Sugars122 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium727 mg
Calcium81 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C268 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water526 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 94. The excerpt below is the record exactly as published.
1 cup sugar Yi cup water Yi pint cream Press berries through a fine sieve, using the water to aid to the process. Add the sugar and the cream. The cream before freezing should be sweeter than desired, as a considerable amount of sweetness is lost in freezing. Note: One and one-half pints of raspberries or one pint of peach juice may be substituted for the strawberries, adding in that case the juice of a lemon and more sugar. Evelyn N. Wallridge (Omega). Strawberry Ice Cream 1 quart strawberries 1 cup sugar lemon juice 1 cup water
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