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Brown-Bread Ice-Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Use a freezing mixture of salt and ice.
Presented as published in 1885. 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
609Calories
5 gProtein
23 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein4.7 g
Carbohydrates23 g
Fiber1.4 g
Sugars4.9 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol161 mg
Sodium219 mg
Potassium245 mg
Calcium116 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.4 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline6.9 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 280. The excerpt below is the record exactly as published.
BROWN-BREAD ICE-CREAM. For brown-bread ice-cream, grate fine about a cupful of brown bread, soak it for half an hour in a quart of cream, and then rather over-sweeten it
Cook this with the app: pantry check, scaling, and the assistant.