French Ice Cream

Name: French Ice Cream
Ingredients: 1 quart cream; 1 pint milk; 1 cupful sugar; 3 egg yolks; 1 tablespoonful vanilla; Salt

From A text-book of cooking, 1915

Presented as published in 1915. 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

4320Calories

35 gProtein

260 gCarbs

350 gFat

Full nutrition (34 nutrients)

Calories4320 kcal

Protein35 g

Carbohydrates260 g

Fiber0 g

Sugars226 g

Total Fat350 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium381 mg

Potassium1663 mg

Calcium1176 mg

Iron0.1 mg

Magnesium116 mg

Phosphorus1027 mg

Zinc4.2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water981 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 78. The excerpt below is the record exactly as published.

FRENCH ICE CREAM 1 quart cream Salt 1 pint milk 1 cupful sugar 3 egg yolks 1 tablespoonful vanilla

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