vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Macaroon Ice
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
721Calories
5 gProtein
109 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein4.8 g
Carbohydrates109 g
Fiber2.7 g
Sugars91 g
Total Fat31 g
Saturated Fat20 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium117 mg
Potassium534 mg
Calcium108 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C147 mg
Vitamin A6.7 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline8.5 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 70. The excerpt below is the record exactly as published.
STRAWBERRY MACAROON ICE. Strawberries, 1 quart. Heavy cream, y2 pint. Sugar, 1 cup. Milk, 1-3 cup. Lemon, 1. Powdered sugar, 1-3 cup. Salt. Macaroon crumbs, 2-3 cup. Cold water. Vanilla, i/o tablespoon
Cook this with the app: pantry check, scaling, and the assistant.