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Baked-Apple Ice-Cream
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
522Calories
3 gProtein
65 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein3.5 g
Carbohydrates65 g
Fiber2.7 g
Sugars57 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol85 mg
Sodium36 mg
Potassium327 mg
Calcium111 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C8.4 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline14 mg
Caffeine0.6 mg
Water344 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 229. The excerpt below is the record exactly as published.
BAKED-APPLE ICE-CREAM. Seven large baked apples with one cupful of sugar and two cupfuls of water, when well baked put through sieve; add one pint of rich cream and one cupful of milk; sweeten more than usual, cream, and color with one tablespoonful of red sugar
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