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Fig Ice-Cream No. 2

Name: Fig Ice-Cream No. 2
Yield: 4 servings
Ingredients: one pint of cream; one pint of new milk; three-fourths cup of sugar; one cup of chopped dried figs; one-half cup of water; the juice of half a lemon

From Fruit recipes, 1907

Serves 4

This will make nearly two quarts.

Presented as published in 1907. 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

645Calories

4 gProtein

68 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories645 kcal

Protein3.7 g

Carbohydrates68 g

Fiber3.7 g

Sugars56 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol121 mg

Sodium29 mg

Potassium394 mg

Calcium135 mg

Iron0.8 mg

Magnesium34 mg

Phosphorus94 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K8.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate8.4 mcg

Choline1.3 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 110. The excerpt below is the record exactly as published.

FIG ICE-CREAM No. 2 Stir together one pint of cream, one pint of new milk, and three-fourths cup of sugar. Place on stove and bring to a boil. In a separate vessel should have been stewed one cup of chopped dried figs or two cups of fresh fruit in 266 FRUIT RECIPES one-half cup of water. Add to the hot milk and let cool. Then freeze, adding at the last moment either pineapple or lemon extract and the juice of half a lemon

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