A Nice Ice Cream
From La cuisine creole, 1885
Presented as published in 1885. 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
6117Calories
101 gProtein
535 gCarbs
404 gFat
Full nutrition (34 nutrients)
Calories6117 kcal
Protein101 g
Carbohydrates535 g
Fiber0 g
Sugars501 g
Total Fat404 g
Saturated Fat222 g
Monounsaturated Fat90 g
Polyunsaturated Fat8.7 g
Omega-30.3 g
Cholesterol2570 mg
Sodium1136 mg
Potassium2931 mg
Calcium2001 mg
Iron7.2 mg
Magnesium221 mg
Phosphorus2311 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A952 mcg
Vitamin E4.7 mg
Vitamin K24 mcg
Vitamin B61.6 mg
Vitamin B128.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)3.2 mg
Niacin (B3)1.9 mg
Folate188 mcg
Choline1350 mg
Caffeine0 mg
Water1708 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.
A NICE ICE CREAM. Put on the fire a stew-pan containing a quart of nice f resh milk, and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar ; when thèse are well beaten, take ofE the boiling milk, let it stand to cool five minutes, and pour it very hot over the eggs and sugar; strain this mixture, and add for flavoring any favorite extract, either of lemon, orange, peach or vanilla. Let it stand to get cool, and pour it into the freezer and surround it with layers of ice, pounded fine, and coarse dairy sait, well beaten down, and fill up till within a few inches of the top of the freezer. Now, if you hâve it you may pour in one quart of pure cream
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