Fruit Ice Cream

Name: Fruit Ice Cream
Ingredients: One generous pint milk; two cups sugar; one small tablespoonful flour; two eggs; two tablespoonfuls gelatine soaked in a little cold water; one quart cream; four bananas; half a pound candied cherries

From The Common sense recipe book, 1898

Presented as published in 1898. 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

6438Calories

68 gProtein

763 gCarbs

362 gFat

Full nutrition (34 nutrients)

Calories6438 kcal

Protein68 g

Carbohydrates763 g

Fiber16 g

Sugars667 g

Total Fat362 g

Saturated Fat204 g

Monounsaturated Fat76 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol1395 mg

Sodium783 mg

Potassium3644 mg

Calcium1308 mg

Iron4.2 mg

Magnesium271 mg

Phosphorus1356 mg

Zinc6.4 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D6.7 mcg

Vitamin C42 mg

Vitamin A333 mcg

Vitamin E1.9 mg

Vitamin K26 mcg

Vitamin B62.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.9 mg

Folate160 mcg

Choline439 mg

Caffeine0 mg

Water1450 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 64. The excerpt below is the record exactly as published.

One generous pint milk, two cups sugar, one small tablespoon- ful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries

Cook this with the app: pantry check, scaling, and the assistant.