vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Ice Cream
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
707Calories
7 gProtein
27 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein6.7 g
Carbohydrates27 g
Fiber1.9 g
Sugars18 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol188 mg
Sodium63 mg
Potassium425 mg
Calcium200 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus189 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C3.1 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate5 mcg
Choline17 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 128. The excerpt below is the record exactly as published.
Cherry Ice Cream. — Take three pints cream (not whipped), one quart of canned cherries, one pint milk
Cook this with the app: pantry check, scaling, and the assistant.