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Boston Brown Bread Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
460Calories
4 gProtein
39 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein3.9 g
Carbohydrates39 g
Fiber1 g
Sugars27 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol94 mg
Sodium170 mg
Potassium202 mg
Calcium107 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus106 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.4 mcg
Choline11 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
one-half cup sugar in one-half cup milk, add two teaspoons of vanilla and mix thoroughly. Whip three-fourths pint of ice cold thick cream and immediately whip into it thor- oughly the sugar, milk and flavoring; pour into vessel and pack quickly in ice. Walnut Ice Cream Same as for vanilla ice cream, except that one-half cup of finely crushed walnut meats is added to the sugar, milk and flavoring before whipping it into the cream. Banana Ice Cream Dissolve one-half cup sugar in one-half cup milk; add two or three finely crushed bananas and mix thoroughly. Whip three-fourths pint of ice cold thick cream. Whip the above into this thoroughly; pour into vessel and pack quickly in ice. Coffee Ice Cream Dissolve one-half cup sugar in one-half cup of very strong coffee. Whip three-fourths pint of ice cold, thick cream; whip the coffee and sugar into this thoroughly, pour into vessel and pack quickly in ice. 88 The Toronto Cook Book Chocolate Ice Cream Dissolve two or three tablespoons of chocolate or cocoa in just enough boiling water to reduce it to a smooth paste. Add one-half cup milk and one-half cup sugar. Stir until sugar is dissolved. Whip three-fourths pint ice cold thick cream. Whip the above into this thoroughly, pour into vessel and pack quickly in ice. Boston Brown Bread Ice Cream
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