Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts of sweet cream
- one quart apricots
- one quart sweet milk
- one quart cream
- two cups sugar
- half gallon sweet milk
- one quart of strawberries add one cupful of sugar
- one quart of berries
- one cup of fine granulated sugar
- one quart of cream
- one quart of strawberries
- eight ounces of sugar
- a cupful of sugar
- a pint of cream
- a pound of sugar
- a pint of water together
- four lemons
- one cupful of sugar
- three parts ice
Directions
fills chopped pecans or English walnut meats; whip three quarts of sweet cream ; mix all and freeze.
Apricot Cream. — One quart apricots, one quart sweet milk, one quart cream, two cups sugar. Scald the milk and melt the sugar in it; let it cool before freezing. Rub the apricot pulps through a sieve, and when cream is partly frozen add fruit and freeze as usual. — Mrs. M. H. Taylor.
Lotus Cream. — Half gallon sweet milk, four lemons, two cups sugar. Slice lemons (remove seed) and let stand for half hour with the sugar on them to make juice. Pour the milk in freezer and add lemons and sugar. A delicious cream. . My Favorite Frozen Dainty. — To one quart of strawberries add one cupful of sugar; mash, and when the sugar is dis- solved press the juice through cheese cloth. Add an equal amount of cream, and more sugar if needed. Freeze in three parts ice and one part rock salt.
Strawberry Ice Cream. — Wash and hull one quart of berries, sprinkle over them one cup of fine granulated sugar, mash to a pulp and let them stand till the sugar is dissolved. Press through a cheese cloth until nothing remains but the seeds. Scald one quart of cream and cool it, then when ready to freeze stir it into the juice, and add more sugar till quite sweet.
Strawberry Ice Cream. — Mash one quart of strawberries; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream ; turn the mixture in the freezer ; when frozen very hard add the quart of mashed straw- berries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice.
Grape Sauce. — Boil a pound of sugar and half a pint of water together for ten minutes until they form a thick syrup ; add the