Flor-ador Ice Cream
From Choice cookery, 1888
Put into freezing machine with about 2 lb. of broken ice and 1 lb. of rough salt.
Presented as published in 1888. 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
667Calories
29 gProtein
80 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein29 g
Carbohydrates80 g
Fiber0 g
Sugars81 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium877 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 56. The excerpt below is the record exactly as published.
FLOR-ADOR ICE CREAM. 1 pint milk I £oz. Flor-ador I 1 teaspoonful vanilla 2 eggs | 2oz. sugar | A few drops almond essence Mix the Flor-ador with a little cold milk and pour over remainder boiling ; pour back into pan and boil slowly 5 minutes, then add sugar and eggs beaten, and stir over a very gentle heat until it thickens ; allow this to get quite cold, then freeze. Put into freezing machine about 21b. of broken ice and lib. of rough salt. ALMOND CREAM. 4oz. Flor-ador
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