Strawberry Ice Cream
From Lillian Massey school recipes, 1913
Other fruit ice creams are made in the same way, varying the amount of sugar necessary to sweeten fruit. Canned fruit may be used.
Presented as published in 1913. 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
2545Calories
12 gProtein
254 gCarbs
168 gFat
Full nutrition (24 nutrients)
Calories2545 kcal
Protein12 g
Carbohydrates254 g
Sugars223 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium99 mg
Potassium1182 mg
Calcium365 mg
Iron1.2 mg
Magnesium85 mg
Phosphorus370 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C268 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water680 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 37. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. 1 pt. strawberries. 1 c. sugar. 1 pt. thin cream
Cook this with the app: pantry check, scaling, and the assistant.