Aunt Robbie's Peppermint Ice Cream
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
4012Calories
19 gProtein
237 gCarbs
334 gFat
Full nutrition (32 nutrients)
Calories4012 kcal
Protein19 g
Carbohydrates237 g
Fiber0 g
Sugars202 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium196 mg
Potassium924 mg
Calcium576 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus535 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Caffeine0 mg
Water549 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 32. The excerpt below is the record exactly as published.
Aunt Robbie's Peppermint Ice Cream 2 cupsful cream scalded 1 pint cream chilled 1 cupful granulated sugar 2 teaspoonsful peppermint extract
Cook this with the app: pantry check, scaling, and the assistant.