vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Daisy Ice Cream
From Dora's cook book, 1888
Serves 5
Presented as published in 1888. 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
684Calories
15 gProtein
58 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein15 g
Carbohydrates58 g
Fiber0 g
Sugars55 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol306 mg
Sodium165 mg
Potassium453 mg
Calcium326 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus349 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A142 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline182 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 68. The excerpt below is the record exactly as published.
DAISY ICE CREAM. To each quart of milk add five eggs and one-half pound of sugar; beat the eggs and sugar together ; after boiling the milk, pour it over the sugar and eggs, beating all at the same time, then put it on the fire again, and, as soon as it thickens, take off and strain into the freezer to cool ; when cold add one pint of cream, flavored with rose
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