Cream Ice - I

Name: Cream Ice - I
Ingredients: 1 quart cream; 1 cup powdered sugar; 1 table-spoon vanilla

From The pudding and pastry book, 1900

Presented as published in 1900. 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

3769Calories

19 gProtein

170 gCarbs

334 gFat

Full nutrition (33 nutrients)

Calories3769 kcal

Protein19 g

Carbohydrates170 g

Fiber0 g

Sugars131 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium197 mg

Potassium931 mg

Calcium576 mg

Iron0.1 mg

Magnesium58 mg

Phosphorus535 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 33. The excerpt below is the record exactly as published.

Cream Ice — I. „ „ II. • Brown Bread Cream Ice Caramel Cream Ice Chestnut Cream Ice Coffee Cream Ice . Fruit Cream Ice Strawberry Cream Ice Tutti Frutti PAGE 146 146 147 147 148 148 148 149 149 K 145 "Cream Ice — I 1 quart cream 1 cup powdered sugar 1 table-spoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.