Strawberry Ice Cream
From My best 250 recipes, 1907
Always repack after the first freezing, using less salt and coarse ice.
Presented as published in 1907. 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
3194Calories
15 gProtein
415 gCarbs
170 gFat
Full nutrition (24 nutrients)
Calories3194 kcal
Protein15 g
Carbohydrates415 g
Sugars370 g
Total Fat170 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium100 mg
Potassium1908 mg
Calcium442 mg
Iron2.5 mg
Magnesium141 mg
Phosphorus474 mg
Zinc2.1 mg
Copper0.3 mg
Manganese3.3 mg
Vitamin C536 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water1089 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM Mash one quart of strawberries ; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream; turn the mixture in the freezer; when frozen very hard add the quart of mashed straw- My Best 250 Recipes 91 berries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour
Cook this with the app: pantry check, scaling, and the assistant.