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Strawberry Ice Oream
From Kentucky receipt book, 1903
Serves 5
Pineapple, raspberries, or any fruit may be prepared the same way.
Presented as published in 1903. 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
766Calories
5 gProtein
36 gCarbs
67 gFat
Full nutrition (24 nutrients)
Calories766 kcal
Protein4.9 g
Carbohydrates36 g
Sugars24 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Cholesterol193 mg
Sodium39 mg
Potassium471 mg
Calcium145 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus148 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C107 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water272 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.
Strawberry Ice Oream. One quart of rich cream, 1 quart strawberries, 2 tumblers gran- ulated sugar. Put 1 tumbler of sugar over berries and leave 3 hours, then press and strain through jelly bag, add rest of sugar; when thoroughly dissolved add the cream and freeze. Pineapple, rasp- berries or any fruit may be prepared the same way. Oafe Frappe. One quart of cream, 1 quart of coffee, 2 tumblers granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.