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Boston Ice-cream
From The new practical housekeeping, 1890
Serves 12
This can be made without eggs.
Presented as published in 1890. 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
824Calories
10 gProtein
63 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein9.7 g
Carbohydrates63 g
Fiber0.7 g
Sugars51 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol331 mg
Sodium191 mg
Potassium263 mg
Calcium132 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus196 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline138 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 296. The excerpt below is the record exactly as published.
Boston Ice-cream. — ^Make a boiled custard of three pints cream three teacups sugar and yolks often eggs ; strain, cool, freeze and add teacup crumbs of steamed brown bread, prepared by drying, grating and siftine, pint cream
Cook this with the app: pantry check, scaling, and the assistant.