Banana Ice Cream

Name: Banana Ice Cream
Ingredients: Put one pint milk; four eggs; two cups sugar; a pint of cream; four ripe bananas

From The National home cook book, 1900

Presented as published in 1900. 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

4161Calories

56 gProtein

552 gCarbs

204 gFat

Full nutrition (34 nutrients)

Calories4161 kcal

Protein56 g

Carbohydrates552 g

Fiber12 g

Sugars484 g

Total Fat204 g

Saturated Fat111 g

Monounsaturated Fat45 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol1285 mg

Sodium575 mg

Potassium3187 mg

Calcium1026 mg

Iron4.9 mg

Magnesium241 mg

Phosphorus1261 mg

Zinc6.4 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D8.7 mcg

Vitamin C42 mg

Vitamin A490 mcg

Vitamin E2.8 mg

Vitamin K14 mcg

Vitamin B62.5 mg

Vitamin B124.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.1 mg

Folate190 mcg

Choline722 mg

Caffeine0 mg

Water1214 g

As published

This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.

Put one pint milk in a double ~— * boiler to scald. Beat the yolks of four eggs until light with ~~ - two cups sugar, add to the hot milk and stir until it thick- _ ens. Take from the fire, add a pint of cream and set aside ~ to cool. Peel four ripe bananas

Cook this with the app: pantry check, scaling, and the assistant.