Boston Brown Bread Ice-Cream

Name: Boston Brown Bread Ice-Cream
Ingredients: one-half a pound of brown bread; one and one-half quarts of vanilla ice-cream; two tablespoonfuls of curacoa

From Louis' every woman's cook book, 1910

Keep in salted ice for an hour before serving.

Presented as published in 1910. 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

3277Calories

58 gProtein

421 gCarbs

149 gFat

Full nutrition (33 nutrients)

Calories3277 kcal

Protein58 g

Carbohydrates421 g

Fiber20 g

Sugars296 g

Total Fat149 g

Saturated Fat90 g

Monounsaturated Fat40 g

Polyunsaturated Fat7.2 g

Cholesterol583 mg

Sodium2488 mg

Potassium3348 mg

Calcium1849 mg

Iron6 mg

Magnesium328 mg

Phosphorus1640 mg

Zinc10 mg

Copper0.5 mg

Manganese2.4 mg

Vitamin D2.6 mcg

Vitamin C7.9 mg

Vitamin A1614 mcg

Vitamin E4.7 mg

Vitamin K9.6 mcg

Vitamin B60.8 mg

Vitamin B125.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.4 mg

Niacin (B3)4.1 mg

Folate91 mcg

Choline397 mg

Caffeine0 mg

Water912 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 53. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD ICE-CREAM ^s Cut one-half a pound of brown bread into thin slices, then dry them in a warm place until crisp, and break up into crumbs. Freeze one and one-half quarts of vanilla ice-cream, and, when partly frozen - - just beginning to thicken a little — add one-half of the brown bread crumbs and two tablespoonfuls of curacoa

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