American Ice-Cream
From The Federation cook book, 1910
Chill before serving.
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
1102Calories
43 gProtein
121 gCarbs
51 gFat
Full nutrition (30 nutrients)
Calories1102 kcal
Protein43 g
Carbohydrates121 g
Sugars122 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1464 mg
Calcium1200 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E4.3 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water894 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 1. The excerpt below is the record exactly as published.
American Ice-Cream Put a half box gelatine in one quart of milk. Set on back of stove to heat gradually. Boil a minute or two. Take off the stove and stir in the yolks of four eggs well .beaten with three tablespoons of sugar. Then add whites beaten with three tablespoons sugar and flavored with va- nil
Cook this with the app: pantry check, scaling, and the assistant.