vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Ice Cream
From Twentieth century home cook book, 1905
Serves 8
Use various fruits as desired.
Presented as published in 1905. 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
570Calories
13 gProtein
107 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein13 g
Carbohydrates107 g
Fiber1.7 g
Sugars106 g
Total Fat12 g
Saturated Fat5.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol169 mg
Sodium148 mg
Potassium557 mg
Calcium342 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus330 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C1.2 mg
Vitamin A142 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline156 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 116. The excerpt below is the record exactly as published.
FRUIT ICE CREAM. Two quarts of milk, six eggs, about one and a half pounds of sugar, one, and a half tablespoonfuls of Bennuda arrowroot. Cook as a custard. When cold flavor with vanilla. Then add one pound of figs, one-quarter pound citron
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