American Ice Cream
From The Federation cook book, 1910
Presented as published in 1910. 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
1613Calories
51 gProtein
248 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1613 kcal
Protein51 g
Carbohydrates248 g
Fiber0 g
Sugars250 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium587 mg
Potassium1693 mg
Calcium1286 mg
Iron2.7 mg
Magnesium136 mg
Phosphorus1282 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water980 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.
American Ice Cream — 1 quart of milk 1 cup of sugar 1 tablespoonful of vanilla 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.