Dewberry Ice Cream

Name: Dewberry Ice Cream
Ingredients: 1 pint whole milk; 1 tablespoon flour; 2 eggs; 1 pint berry juice; 1 cup sugar; 1 pint cream

From Quaker recipes, 1954

The juice of a lemon added to berry juice improves the flavor.

Presented as published in 1954. 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

2978Calories

39 gProtein

280 gCarbs

193 gFat

Full nutrition (34 nutrients)

Calories2978 kcal

Protein39 g

Carbohydrates280 g

Fiber0 g

Sugars249 g

Total Fat193 g

Saturated Fat108 g

Monounsaturated Fat41 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol913 mg

Sodium603 mg

Potassium1490 mg

Calcium960 mg

Iron2.3 mg

Magnesium106 mg

Phosphorus966 mg

Zinc4.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C123 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.4 mg

Folate60 mcg

Choline381 mg

Caffeine0 mg

Water1237 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 32. The excerpt below is the record exactly as published.

DEWBERRY ICE CREAM 1 pint whole milk 1 tablespoon flour 2 eggs Y pint berry juice 1 cup sugar 1 pint cream

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