Delmonico Ice Cream

Name: Delmonico Ice Cream
Ingredients: 1 pint milk; 5 eggs; 1 cup sugar; 1 pint rich cream; 2 tablespoons flavoring

From Royal baker and pastry cook, 1913

Fresh fruit or berries, cake crumbs, or any variety of flavorings and colorings may be added.

Presented as published in 1913. 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

3031Calories

57 gProtein

242 gCarbs

207 gFat

Full nutrition (34 nutrients)

Calories3031 kcal

Protein57 g

Carbohydrates242 g

Fiber0 g

Sugars225 g

Total Fat207 g

Saturated Fat112 g

Monounsaturated Fat47 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol1471 mg

Sodium639 mg

Potassium1534 mg

Calcium1028 mg

Iron4.5 mg

Magnesium117 mg

Phosphorus1254 mg

Zinc6.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D9.7 mcg

Vitamin C0 mg

Vitamin A556 mcg

Vitamin E2.9 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B124.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1 mg

Folate118 mcg

Choline822 mg

Caffeine0 mg

Water892 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.

Delmonico Ice Cream. — Make a cooked custard with 1 pint milk, 5 eggs, 1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons flavoring

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