vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Ice
From The new home cook book, 1896
Serves 7
Presented as published in 1896. 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
623Calories
4 gProtein
150 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein4.3 g
Carbohydrates150 g
Fiber0 g
Sugars142 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium32 mg
Potassium446 mg
Calcium57 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C153 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate10 mcg
Choline63 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new home cook book (1896), page 100. The excerpt below is the record exactly as published.
two quarts of strawberries with two pounds of sugar; let them stand an hour or more; squeeze them in a straining cloth, pressing out all the juice ; add to this an equal measure of water, and when half frozen, the whisked whites of eggs in the proportion of three to a quart
Cook this with the app: pantry check, scaling, and the assistant.