Fruit Ice Cream

Name: Fruit Ice Cream
Ingredients: Make the same way; put sugar on the fruit

From Luncheons, breakfasts, simple dinners and carving, 1905

Add beaten egg whites when cream is half frozen.

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

12854Calories

76 gProtein

142 gCarbs

1334 gFat

Full nutrition (22 nutrients)

Calories12854 kcal

Protein76 g

Carbohydrates142 g

Total Fat1334 g

Saturated Fat765 g

Monounsaturated Fat275 g

Cholesterol3860 mg

Sodium772 mg

Potassium3631 mg

Calcium2294 mg

Iron0 mg

Magnesium224 mg

Phosphorus2136 mg

Zinc8.4 mg

Copper0 mg

Manganese0 mg

Vitamin K90 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Niacin (B3)2.3 mg

Water2177 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 26. The excerpt below is the record exactly as published.

Fruit Ice Cream — Make the same way, only put sugar on the fruit

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