vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Ice Cream
From Cooking for profit, 1886
Serves 6
Cost of material: milk 8, sugar 6, starch and flour 3, eggs 5; 22c — ice and salt 15 — 37c for 2 quarts of ice cream or from 12 to 16 plates.
Presented as published in 1886. 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
133Calories
3 gProtein
24 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein3.2 g
Carbohydrates24 g
Fiber0 g
Sugars21 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium38 mg
Calcium14 mg
Iron0.5 mg
Magnesium3.4 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 69. The excerpt below is the record exactly as published.
Corn Starch Ice Cream. 4 cups rich milk. 10 tablespoons sugar. 2 rounded tablespoons corn starA. 3 eggs. 1 tablespoon lemon extract
Cook this with the app: pantry check, scaling, and the assistant.