vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 3
Ensure mixture is smooth before freezing.
Presented as published in 1890. 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
558Calories
17 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein17 g
Carbohydrates91 g
Fiber0 g
Sugars91 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium558 mg
Calcium428 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus427 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 545. The excerpt below is the record exactly as published.
Cream Ice. — (1) The sort of Cream ice usually made is composed of milk and a small proportion of Cream, with eggs and sugar added to it. Dissolve Jib. of sugar in lqt. of milk, place it over the fire, and let it heat to the Fig. 564. Cream Ice Freezer. boiling-point. In the meantime beat three eggs to a cream
Cook this with the app: pantry check, scaling, and the assistant.