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Aunt Julia's Ice Cream
From The Cook County cook book, 1912
Serves 5
Use 3 parts ice to 1 part salt for freezing.
Presented as published in 1912. 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
642Calories
11 gProtein
94 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein11 g
Carbohydrates94 g
Fiber0 g
Sugars90 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol183 mg
Sodium127 mg
Potassium385 mg
Calcium287 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline123 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 384. The excerpt below is the record exactly as published.
AUNT JULIA'S ICE CREAM.— Scald 1 qt. milk, beat 3 eggs, 2 cups sugar and 2 tablespoons of flour together, add to milk when hot, stirring constantly. Let cool, add 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.