vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Cream
From The Cook County cook book, 1912
Serves 1
Makes 2 quarts.
Presented as published in 1912. 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
673Calories
31 gProtein
57 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein31 g
Carbohydrates57 g
Fiber0 g
Sugars58 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol463 mg
Sodium326 mg
Potassium1233 mg
Calcium1015 mg
Iron1 mg
Magnesium96 mg
Phosphorus934 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D8.9 mcg
Vitamin C0.7 mg
Vitamin A382 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B124.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate52 mcg
Choline431 mg
Caffeine0 mg
Water671 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 384. The excerpt below is the record exactly as published.
frozen cream. Scald 1 can condensed milk and Ij^ pts. fresh milk together and turn over the beaten 561 562 , ICE CREAM yolks of 2 eggs Return to the kettle and cook until creamy. Add 1 tablespoon of powdered sugar and when cold add vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.