vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Ice Cream
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
629Calories
6 gProtein
46 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein6.4 g
Carbohydrates46 g
Fiber0 g
Sugars41 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol266 mg
Sodium54 mg
Potassium222 mg
Calcium164 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline115 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 173. The excerpt below is the record exactly as published.
French Ice Cream. One quart of cream, 1 pint milk, 1% cups granulated sugar, yolks of 6 eggs, 1 tablespoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.