vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Eggless Ice Cream
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
443Calories
20 gProtein
48 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories443 kcal
Protein20 g
Carbohydrates48 g
Fiber0.1 g
Sugars48 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol73 mg
Sodium234 mg
Potassium948 mg
Calcium750 mg
Iron0.2 mg
Magnesium74 mg
Phosphorus623 mg
Zinc2.6 mg
Copper0 mg
Manganese0 mg
Vitamin D5.8 mcg
Vitamin C0.1 mg
Vitamin A195 mcg
Vitamin E0.3 mg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline108 mg
Water543 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.
EGOLESS ICE CREAM. Five pints of milk, three teacupfuls of sugar, four tablespoon- fuls of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.