vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Condensed Milk Ice Cream
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
347Calories
19 gProtein
28 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein19 g
Carbohydrates28 g
Fiber0 g
Sugars29 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol234 mg
Sodium226 mg
Potassium664 mg
Calcium513 mg
Iron0.9 mg
Magnesium53 mg
Phosphorus500 mg
Zinc2.3 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0.3 mg
Vitamin A206 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline223 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 384. The excerpt below is the record exactly as published.
the yolks of 2 eggs, 1 qt. cream, 1 lb. sugar, and 1 qt. of very strong, clear coffee. The whole may be mixed together cold, but as a rule the cream is always richer if the milk is scalded with the sugar. The well beaten whites of eggs added to any kind of ice cream seem to make it less heavy and more velvety. — Mrs. C. C. Can- thorn, Niles Center, 111. CONDENSED MILK ICE CREAM.— When cream is scarce condensed milk is sometimes used as a substitute. This recipe will make 2 quarts of the frozen cream. Scald 1 can condensed milk and Ij^ pts. fresh milk together and turn over the beaten 561 562 , ICE CREAM yolks of 2 eggs Return to the kettle and cook until creamy. Add 1 tablespoon of powdered sugar
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