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Arrowroot Ice-cream

Name: Arrowroot Ice-cream
Yield: 10 servings
Ingredients: one quart of milk; two quarts of cream; one pint of sugar; two table-spoonfuls of arrowroot; a table-spoonful of vanilla

From Miss Parloa's kitchen companion, 1887

Serves 10

Any other flavor may be used.

Presented as published in 1887. 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

861Calories

7 gProtein

52 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories861 kcal

Protein7 g

Carbohydrates52 g

Fiber0 g

Sugars45 g

Total Fat70 g

Saturated Fat40 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol205 mg

Sodium77 mg

Potassium337 mg

Calcium235 mg

Iron0.1 mg

Magnesium23 mg

Phosphorus207 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate5.1 mcg

Choline17 mg

Caffeine0 mg

Water197 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 355. The excerpt below is the record exactly as published.

Arrowroot Ice-cream. For a gallon of ice-cream use one quart of milk, two quarts of cream, one pint of sugar, two table-spoonfuls of arrowroot, and a table-spoonful of vanilla

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