Whipped Cream Ice
From German cookery for the English kitchen, 1906
Coffee extract or Maraschino may be substituted for the vanilla flavouring.
Presented as published in 1906. 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
2487Calories
9 gProtein
244 gCarbs
167 gFat
Full nutrition (32 nutrients)
Calories2487 kcal
Protein9.5 g
Carbohydrates244 g
Fiber0 g
Sugars227 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium99 mg
Potassium462 mg
Calcium289 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 80. The excerpt below is the record exactly as published.
\ lb. sugar. 2 tablespoonsful lemon juice. 2 whites of eggs. 196 Gefrorenes. Rub the strawberries through a hair sieve. Boil up the water with the sugar and, when cold, stir into it the strawberries, lemon juice, wine and whisked whites of ^ggs and freeze. Himbeer-Eis. (Raspberry Icb.) Prepared as Strawberry Ice, a little cochineal being added. EiB Yon Sohlagsahne. (Whipped Cream Ice.) I pint stiffly-whipped cream. | \ lb. sugar. Half a vanilla stick, pounded.
Cook this with the app: pantry check, scaling, and the assistant.