American Ice Cream

Name: American Ice Cream
Ingredients: one pint egg yolks; one quart of milk or cream; two quarts of milk; one and a quarter pounds of sugar; two tablespoonfuls of vanilla or lemon; two whole raw eggs

From Perfection in baking, 1895

This is an inexpensive cream.

Presented as published in 1895. 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

8284Calories

160 gProtein

699 gCarbs

548 gFat

Full nutrition (34 nutrients)

Calories8284 kcal

Protein160 g

Carbohydrates699 g

Fiber0.8 g

Sugars660 g

Total Fat548 g

Saturated Fat235 g

Monounsaturated Fat85 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol1238 mg

Sodium948 mg

Potassium3918 mg

Calcium3007 mg

Iron0.4 mg

Magnesium294 mg

Phosphorus2529 mg

Zinc10 mg

Copper0.1 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C15 mg

Vitamin A624 mcg

Vitamin E28 mg

Vitamin K23 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)4.9 mg

Niacin (B3)2.7 mg

Folate3 mcg

Choline348 mg

Caffeine0 mg

Water2555 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.

American Jee Cream. Beat one pint egg yolks with one quart of milk or cream; cook two quarts of milk with one and a quarter pounds of sugar, add the solution and two tablespoonfuls of vanilla or lemon, strain and add two whole raw eggs

Cook this with the app: pantry check, scaling, and the assistant.