Americain Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
30862Calories
617 gProtein
6041 gCarbs
566 gFat
Full nutrition (34 nutrients)
Calories30862 kcal
Protein617 g
Carbohydrates6041 g
Fiber0 g
Sugars6054 g
Total Fat566 g
Saturated Fat345 g
Monounsaturated Fat147 g
Polyunsaturated Fat21 g
Omega-30.5 g
Cholesterol2154 mg
Sodium8033 mg
Potassium24328 mg
Calcium18973 mg
Iron12 mg
Magnesium1788 mg
Phosphorus16528 mg
Zinc63 mg
Copper3.5 mg
Manganese0.5 mg
Vitamin D47 mcg
Vitamin C129 mg
Vitamin A4917 mcg
Vitamin E9.9 mg
Vitamin K30 mcg
Vitamin B64.9 mg
Vitamin B1243 mcg
Thiamin (B1)6.7 mg
Riboflavin (B2)26 mg
Niacin (B3)15 mg
Folate579 mcg
Choline5156 mg
Caffeine0 mg
Water4799 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 203. The excerpt below is the record exactly as published.
4 qts. condensed milk, 4 qts. milk, 4 ounces gelatine (dissolved), 7 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.