Brule Ice Cream

Name: Brule Ice Cream
Ingredients: one cup milk; yolks of three eggs; one cup sugar; one cup brown sugar; one-half cup chopped almonds; vanilla or sherry; one quart cream

From Council cook book, 1908

Presented as published in 1908. 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

5504Calories

49 gProtein

479 gCarbs

387 gFat

Full nutrition (34 nutrients)

Calories5504 kcal

Protein49 g

Carbohydrates479 g

Fiber8 g

Sugars429 g

Total Fat387 g

Saturated Fat203 g

Monounsaturated Fat97 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol1545 mg

Sodium374 mg

Potassium2094 mg

Calcium1295 mg

Iron5.4 mg

Magnesium280 mg

Phosphorus1295 mg

Zinc6.4 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A272 mcg

Vitamin E18 mg

Vitamin K23 mcg

Vitamin B60.8 mg

Vitamin B122.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)3.4 mg

Folate105 mcg

Choline500 mg

Caffeine0 mg

Water791 g

As published

This recipe was extracted from Council cook book (1908), page 39. The excerpt below is the record exactly as published.

Brule Ice Cream. Prepare custard of one cup milk, yolks of three eggs, one cup sugar. Burn one cup brown sugar with one-half cup chopped almonds. Add vanilla or sherry, one quart cream

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