vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Baltimore Ice Cream
From Good Things to Eat as Suggested by Rufus, 1911
Serves 7
Presented as published in 1911. 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
652Calories
5 gProtein
92 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein5.2 g
Carbohydrates92 g
Fiber1.3 g
Sugars80 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol69 mg
Sodium15 mg
Potassium560 mg
Calcium113 mg
Iron1.1 mg
Magnesium64 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.5 mcg
Choline5.3 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.
BALTIMORE ICE CREAM— Two quarts of strawberries, two cups of granulated sugar, half cup powdered sugar, one pint cream, about two spoonfuls vanilla, half cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.