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Surprise Ice-cream
From The new practical housekeeping, 1890
Serves 12
Raspberries or any fruit may be used similarly, adjusting sugar for sweeter fruits.
Presented as published in 1890. 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
777Calories
4 gProtein
66 gCarbs
56 gFat
Full nutrition (25 nutrients)
Calories777 kcal
Protein4 g
Carbohydrates66 g
Sugars57 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium361 mg
Calcium116 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus118 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin C72 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Folate4.4 mcg
Water206 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 302. The excerpt below is the record exactly as published.
Surprise Ice-cream* put three pints of strawberries in a deep dish with one cup pulverized sugar ana juice of one orange ; whip four pints cream and add two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.