vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice-Cream
From Handbook of practical cookery, 1886
Serves 6
Stir cream down from the sides while freezing.
Presented as published in 1886. 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
771Calories
7 gProtein
56 gCarbs
59 gFat
Full nutrition (32 nutrients)
Calories771 kcal
Protein6.5 g
Carbohydrates56 g
Sugars47 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium63 mg
Potassium455 mg
Calcium215 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus197 mg
Zinc0.8 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C67 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline14 mg
Water264 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 122. The excerpt below is the record exactly as published.
Strawberry Ice-Cream. — One pint of milk, four eggs, one and one-half pint of fresh strawberries, one quart of cream, one half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.