vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Ice Cream
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
678Calories
6 gProtein
61 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein6.4 g
Carbohydrates61 g
Fiber0 g
Sugars56 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium217 mg
Potassium302 mg
Calcium223 mg
Iron0 mg
Magnesium22 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.
French Ice Cream 2 cups milk 4 to 6 egg yolks 2 cups cream " 1 tablespoon vanilla 1 cup sugar \ teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.