vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Juice Ice Cream
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
547Calories
3 gProtein
9 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein3.2 g
Carbohydrates8.7 g
Fiber0 g
Sugars2.1 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium47 mg
Potassium164 mg
Calcium97 mg
Iron0 mg
Magnesium9.7 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 326. The excerpt below is the record exactly as published.
FRUIT JUICE ICE CREAM.— Mix any desired fruit juice with sugar to form a clear syrup, and then beat it into the ice cream after it is frozen, or stir it in after beginning the freezing. Fruit juice should never be cooked with the cream or milk. Use 1 cup of the prepared juice to 1 quart of cream
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