Strawberry Ice Cream
From French dishes for American tables, 1886
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
4639Calories
19 gProtein
405 gCarbs
335 gFat
Full nutrition (33 nutrients)
Calories4639 kcal
Protein19 g
Carbohydrates405 g
Fiber0 g
Sugars368 g
Total Fat335 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium223 mg
Potassium949 mg
Calcium577 mg
Iron0.5 mg
Magnesium57 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water760 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 94. The excerpt below is the record exactly as published.
Strawberry Ice Cream. Press through a sieve a sufficient quantity of strawberries to obtain half a pint of juice, which put into a tin freezing- can with three quarters of a pound of sugar and a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.