vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blueberry Ice Cream
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
763Calories
4 gProtein
61 gCarbs
56 gFat
Full nutrition (32 nutrients)
Calories763 kcal
Protein4.2 g
Carbohydrates61 g
Fiber0 g
Sugars48 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium281 mg
Calcium114 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 357. The excerpt below is the record exactly as published.
Blueberry Ice-cream. Use one quart of large ripe blueberries, one quart of cream, one cupful of sugar, and one teaspoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.