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ECONOMICAL ICE CREAM
From The Institute cook book, 1913
Serves 2
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
599Calories
23 gProtein
80 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein23 g
Carbohydrates80 g
Fiber0 g
Sugars74 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium5107 mg
Potassium820 mg
Calcium633 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus600 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline234 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 87. The excerpt below is the record exactly as published.
ECONOMICAL ICE CREAM 1 quart milk 2 level tablespoons flout Ifcup sugar 1 saltspoon salt 2 eggs 2 teaspoons vanilla
Cook this with the app: pantry check, scaling, and the assistant.