vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
785Calories
20 gProtein
72 gCarbs
47 gFat
Full nutrition (25 nutrients)
Calories785 kcal
Protein20 g
Carbohydrates72 g
Sugars67 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium17 mg
Potassium77 mg
Calcium48 mg
Iron0 mg
Magnesium4.9 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin E3.8 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 102. The excerpt below is the record exactly as published.
FRENCH ICE CREAM. 2 cups hot milk 4 egg yolks 1 cup sugar 4 egg whites, beaten stiff 1 cup cream whipped stiff
Cook this with the app: pantry check, scaling, and the assistant.