Brown Bread Ice Cream
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3614Calories
19 gProtein
136 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3614 kcal
Protein19 g
Carbohydrates136 g
Fiber0 g
Sugars101 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium1361 mg
Potassium917 mg
Calcium576 mg
Iron0.1 mg
Magnesium57 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 37. The excerpt below is the record exactly as published.
BROWN BREAD ICE CREAM. qt. thin cream. 1-6 tsp. salt. c. sugar. 13 tsp. vanilla. 1 c. brown bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.