Fruit Juice Ice Cream
From Blue Ribbon and Pure Gold cook book, 1905
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
3280Calories
19 gProtein
52 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3280 kcal
Protein19 g
Carbohydrates52 g
Fiber0 g
Sugars12 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium282 mg
Potassium984 mg
Calcium581 mg
Iron0 mg
Magnesium58 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water774 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 62. 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 stir in any of the ice creams 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 cream
Cook this with the app: pantry check, scaling, and the assistant.