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Caterers' Standard Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
More freezing is apt to spoil this cream; run it into butter.
Presented as published in 1907. 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
774Calories
4 gProtein
41 gCarbs
67 gFat
Full nutrition (23 nutrients)
Calories774 kcal
Protein3.8 g
Carbohydrates41 g
Sugars34 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Cholesterol193 mg
Sodium39 mg
Potassium182 mg
Calcium115 mg
Iron0 mg
Magnesium11 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water109 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 98. The excerpt below is the record exactly as published.
CATERERS' STANDARD ICE CREAM, BEST QUALITY. I gallon double cream ( whipping cream ), flavor, 1^ lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.