Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 12
Presented as published in 1890. 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
413Calories
8 gProtein
22 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein7.9 g
Carbohydrates22 g
Fiber0 g
Sugars19 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium87 mg
Potassium146 mg
Calcium76 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 559. The excerpt below is the record exactly as published.
French Cream Ice. — Boil lqt. of Cream with a long vanilla bean, and then cool and strain it. Beat the yolks of twelve eggs smooth with fib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.