vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Ice-cream
From The new practical housekeeping, 1890
Serves 15
Presented as published in 1890. 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
773Calories
10 gProtein
72 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein9.6 g
Carbohydrates72 g
Fiber0.1 g
Sugars67 g
Total Fat51 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol219 mg
Sodium106 mg
Potassium381 mg
Calcium249 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A74 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline82 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 295. The excerpt below is the record exactly as published.
Arrowroot Ice-cream. — Boil two quarts milk, add half pint arrow- root mixed smooth with pait of the milk and two pounds sugar; when cold add two quarts cream, whites of six eggs, tablespoon any flavoring
Cook this with the app: pantry check, scaling, and the assistant.