French Ice-Cream

Name: French Ice-Cream
Ingredients: the yolks of three eggs; a pinch of salt; one cupful sugar; two cupfuls of milk; one pint of cream

From Cookery for little girls, 1910

Presented as published in 1910. 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

2844Calories

34 gProtein

241 gCarbs

198 gFat

Full nutrition (31 nutrients)

Calories2844 kcal

Protein34 g

Carbohydrates241 g

Sugars224 g

Total Fat198 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium284 mg

Potassium1189 mg

Calcium888 mg

Iron0.1 mg

Magnesium87 mg

Phosphorus759 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E3.1 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline87 mg

Water728 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 30. The excerpt below is the record exactly as published.

FRENCH ICE-CREAM A delicious French ice-cream has for its founda- tion a custard made by beating up first the yolks of three eggs very light, adding a pinch of salt, one cupful sugar and two cupfuls of milk. Cook this in a double boiler until it coats the spoon, but do not allow to boil or it will curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of cream

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