French Ice-cream
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
2196Calories
46 gProtein
235 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories2196 kcal
Protein46 g
Carbohydrates235 g
Fiber0 g
Sugars227 g
Total Fat119 g
Saturated Fat63 g
Monounsaturated Fat28 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1044 mg
Sodium521 mg
Potassium1258 mg
Calcium858 mg
Iron3.6 mg
Magnesium98 mg
Phosphorus1023 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K6.2 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water725 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 37. The excerpt below is the record exactly as published.
French Ice-cream 1 pint of milk. 1 cup of cream. 1 cup of sugar. 4 eggs. 1 tablespoonful vanilla. 1 saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.