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Strawberry Ice-Cream
From Original White House Cookbook, 1887
Serves 7
Raspberries, pineapple, and other fruits can be made the same way.
Presented as published in 1887. 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
733Calories
4 gProtein
74 gCarbs
48 gFat
Full nutrition (24 nutrients)
Calories733 kcal
Protein3.6 g
Carbohydrates74 g
Sugars64 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Cholesterol138 mg
Sodium28 mg
Potassium365 mg
Calcium107 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C87 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water210 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 242. The excerpt below is the record exactly as published.
STRAWBERRY ICE-CREAM. Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream
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