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French Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 5
Presented as published in 1911. 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
802Calories
14 gProtein
52 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein14 g
Carbohydrates52 g
Fiber0 g
Sugars46 g
Total Fat59 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol380 mg
Sodium152 mg
Potassium376 mg
Calcium241 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus299 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A127 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline194 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.
French Ice=creani. 1 pint milk, scalded. l^j tablespoons vanilla or 3 cups cream. 1 vanilla bean. 1 cup sugar. 1 tablespoon flour. Yolks 6 eggs. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.