American Ice Cream
From The "Queen" cookery books: Ices, 1902
This ice cream deteriorates quickly and should be consumed soon after making.
Presented as published in 1902. 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
2007Calories
32 gProtein
42 gCarbs
187 gFat
Full nutrition (34 nutrients)
Calories2007 kcal
Protein32 g
Carbohydrates42 g
Fiber0 g
Sugars25 g
Total Fat187 g
Saturated Fat106 g
Monounsaturated Fat40 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol727 mg
Sodium354 mg
Potassium1273 mg
Calcium916 mg
Iron0.9 mg
Magnesium93 mg
Phosphorus859 mg
Zinc3.8 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water746 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.
a pint of milk, one well whisked egg, an ounce or so of sugar, and a tablespoonful of corn- flour ; and lastly there is a wonderful production made by stirring an ounce or so of cornflour till smooth in a little cold milk, then adding loz. to 2oz. of sugar and enough skim milk to make up a pint altogether ; let this boil together for five or six minutes at least, till perfectly smooth, and use when cold . This is of course not custard properly speaking, but it answers very fairly well, especially if about |oz. of leaf gelatine be dissolved in the mixture. A tLAIN ICES, CREAM AND WATER. l7 Iblespoonful of Swiss milk dissolved iu tlie milk Ltm-allj adds considevablj to the richness. IFor the American ice creams no custard at all is I ed, good thick cream being substituted. This form ice is made in two ways ; the cream is whipj^ed till ri3^ stiff, sweetened to taste, and frozen for a little, ?e flavouring essence
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Cook this with the app: pantry check, scaling, and the assistant.