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Strawberry Ice Made with Jam
From Cassell's dictionary of cookery, 1892
Serves 4
Put into a mould and set in ice until wanted.
Presented as published in 1892. 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
567Calories
3 gProtein
46 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein2.9 g
Carbohydrates46 g
Fiber1.3 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium43 mg
Potassium192 mg
Calcium90 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9 mcg
Choline7.1 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1913. The excerpt below is the record exactly as published.
Strawberry Ice raade with Jam.— Although strawberry ices majj^ be made with jam for convenience, they will not equal in flavour those made with fresh fruit. Take half a pound of strawberry jam ; mix with it a pint of cream, or milk and cream mixed, and the strained juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.