vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From Twentieth century home cook book, 1905
Serves 10
Other fruits can be used similarly.
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
1038Calories
4 gProtein
110 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories1038 kcal
Protein3.8 g
Carbohydrates110 g
Fiber0 g
Sugars102 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium50 mg
Potassium197 mg
Calcium116 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 116. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. To one quart of the juice of fresh strawberries add two pounds of fine white suo-ar and two quarts of cream
Cook this with the app: pantry check, scaling, and the assistant.