Vanilla Strawberry Ice Cream a la Winifred
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve on a foundation of Five-minute Cakes with strawberries.
Presented as published in 1924. 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
2267Calories
30 gProtein
198 gCarbs
157 gFat
Full nutrition (33 nutrients)
Calories2267 kcal
Protein30 g
Carbohydrates198 g
Fiber0 g
Sugars162 g
Total Fat157 g
Saturated Fat97 g
Monounsaturated Fat45 g
Polyunsaturated Fat5.8 g
Cholesterol534 mg
Sodium59 mg
Potassium1216 mg
Calcium731 mg
Iron0.7 mg
Magnesium92 mg
Phosphorus651 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C67 mg
Vitamin A1321 mcg
Vitamin E4.5 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline118 mg
Caffeine0 mg
Water629 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 101. The excerpt below is the record exactly as published.
Vanilla Strawberry Ice Cream a la Winifred Glace a Vanille aux F raises a la Winifred Put a half cup of sugar on the stove with three tablespoons of water and cook it until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue; add the cooked sugar to the whites and stir it on cracked ice until it is smooth. When it is cold flavor it with some vanilla; add to it three cups of rich whipped cream. Glaze individual ice cream moulds in shape of an apple with aspic and line them with the cream; to the half of the cream add a half cup of mashed strawberries (if that does not give it sufficient color add to the shade a little of the fruit coloring
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.