Banana Ice Cream

Name: Banana Ice Cream
Ingredients: 1 pt. of new milk; 2 eggs beaten stiff; iy2 cupfuls of sugar; 1^ pints of cream; 2 teaspoonfuls of vanilla; 2 sliced bananas

From 365 desserts, 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

3955Calories

29 gProtein

384 gCarbs

261 gFat

Full nutrition (34 nutrients)

Calories3955 kcal

Protein29 g

Carbohydrates384 g

Fiber6.2 g

Sugars332 g

Total Fat261 g

Saturated Fat147 g

Monounsaturated Fat55 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol1096 mg

Sodium293 mg

Potassium1698 mg

Calcium502 mg

Iron2.5 mg

Magnesium121 mg

Phosphorus652 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C21 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B61.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.1 mg

Folate95 mcg

Choline318 mg

Caffeine0 mg

Water669 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 47. The excerpt below is the record exactly as published.

Banana Ice Cream. Scald together 1 pt. of new milk, 2 eggs beaten stiff, iy2 cupfuls of sugar, and pour over 1^ pints of cream. When cold add 2 150 November* teaspoonfuls of vanilla and freeze. When it begins to freeze, add 2 sliced bananas

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