vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream
From Magnet users cook book, 1920
Serves 9
Ensure strawberries are ripe for best flavor.
Presented as published in 1920. 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
767Calories
5 gProtein
59 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein5.3 g
Carbohydrates59 g
Fiber0 g
Sugars49 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol202 mg
Sodium49 mg
Potassium351 mg
Calcium121 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C68 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.2 mcg
Choline33 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 30. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. Three pints of cream, 2 cups powdered sugar, 2 whole eggs, 1 quart of ripe strawberries, 1 cup of powdered sugar, -2 teaspoons extract vanilla
Cook this with the app: pantry check, scaling, and the assistant.