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Strawberry Ice Cream
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
594Calories
4 gProtein
51 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein3.8 g
Carbohydrates51 g
Fiber0 g
Sugars39 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium24 mg
Potassium482 mg
Calcium110 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 101. The excerpt below is the record exactly as published.
Strawberry Ice Cream.— Ingredients — 1 lb. straw¬ berries, 1 dessertspoonful of lemon juice, J pint double cream, 2 ozs. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.