vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice Cream (Glace aux Fraises) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 6
Garnish with strawberries and spun sugar.
Presented as published in 1918. 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
652Calories
7 gProtein
56 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein6.7 g
Carbohydrates56 g
Fiber0 g
Sugars46 g
Total Fat45 g
Saturated Fat26 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol133 mg
Sodium63 mg
Potassium508 mg
Calcium222 mg
Iron0.4 mg
Magnesium38 mg
Phosphorus204 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 473. The excerpt below is the record exactly as published.
Strawberry Ice Cream ( Glace aux Fraises,) a l’Americaine Two and a half cups milk, one tablespoon cornstarch, one cup sugar, one quart strawberries, whites of two eggs, one and a hall pints cream
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