vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Economical Lemon Ice-Cream
From Virginia Cookery-book, 1884
Serves 10
This recipe imitates cream well and is economical.
Presented as published in 1884. 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
333Calories
9 gProtein
58 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein9.1 g
Carbohydrates58 g
Fiber0.8 g
Sugars56 g
Total Fat8.6 g
Saturated Fat4.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol96 mg
Sodium234 mg
Potassium333 mg
Calcium244 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus210 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C16 mg
Vitamin A124 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline89 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 96. The excerpt below is the record exactly as published.
Economical Lemon Icb-crbam. Often in the country cream cannot be spared, because all must be given to the churn, and yet a nice dessert is wanted. For ice-cream enough for twelve persons take two quarts of fresh buttermilk (it must not be cheesy), then put on the fire a quart of unskimmed sweet milk, in 9* 203 VIROINIA COOKERY-BOOK. which you have dropped the thinly-pared rinds of three lemons ; meanwhile beat up very well the yolks of four eggs, and stir into them one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.