vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
534Calories
13 gProtein
98 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein13 g
Carbohydrates98 g
Fiber0 g
Sugars97 g
Total Fat12 g
Saturated Fat5.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium147 mg
Potassium419 mg
Calcium322 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus321 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline154 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Fruit Ice Cream One quart milk, three eggs, about three-quarters of a pound of sugar, three-quarters of a tablespoon cornstarch; cook as a custard in double boiler; when cold flavor with vanilla; add quar- ter of a pound each of figs and citron
Cook this with the app: pantry check, scaling, and the assistant.