Fruit Ice Cream

Name: Fruit Ice Cream
Ingredients: two quarts milk; six eggs; about one and one-half pound sugar; one and a half tablespoons Bermuda arrowroot; two tablespoons vanilla; three wine glasses Sherry wine; one pound figs; one-quarter pound citron

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

5708Calories

107 gProtein

944 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories5708 kcal

Protein107 g

Carbohydrates944 g

Fiber13 g

Sugars859 g

Total Fat94 g

Saturated Fat46 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.5 g

Omega-30.3 g

Cholesterol1350 mg

Sodium1247 mg

Potassium5142 mg

Calcium2791 mg

Iron9.2 mg

Magnesium416 mg

Phosphorus2702 mg

Zinc13 mg

Copper1 mg

Manganese1.6 mg

Vitamin D25 mcg

Vitamin C9.3 mg

Vitamin A1136 mcg

Vitamin E4.6 mg

Vitamin K22 mcg

Vitamin B62.2 mg

Vitamin B1213 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)4.4 mg

Niacin (B3)5.9 mg

Folate206 mcg

Choline1250 mg

Caffeine0 mg

Water2838 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.

Fruit Ice Cream. Two quarts milk, six eggs, about one and one-half pound sugar, one and a half table- spoons Bermuda arrowroot. Cook it as a custard. When cold flavor with two tablespoons vanilla and three wine glasses Sherry wine; then add one pound figs, one-quarter pound citron

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