Custard Ice Cream

Name: Custard Ice Cream
Ingredients: 4 c. sugar; 4 tbsp. vanilla; 2 qts. cream

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

9682Calories

38 gProtein

879 gCarbs

670 gFat

Full nutrition (32 nutrients)

Calories9682 kcal

Protein38 g

Carbohydrates879 g

Fiber0 g

Sugars810 g

Total Fat670 g

Saturated Fat382 g

Monounsaturated Fat138 g

Polyunsaturated Fat0 g

Cholesterol1930 mg

Sodium399 mg

Potassium1913 mg

Calcium1161 mg

Iron0.5 mg

Magnesium121 mg

Phosphorus1071 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K45 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate0 mcg

Caffeine0 mg

Water1118 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

Custard Ice Cream 4 c. sugar 4 tbsp. vanilla 2 qts. cream

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