vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gelatine Ice-cream
From Miss Parloa's kitchen companion, 1887
Serves 10
This quantity would require a tablespoonful of lemon or orange extract, two ounces of chocolate, and like quantities for other flavors.
Presented as published in 1887. 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
867Calories
8 gProtein
52 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories867 kcal
Protein8.2 g
Carbohydrates52 g
Fiber0 g
Sugars45 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol205 mg
Sodium79 mg
Potassium332 mg
Calcium236 mg
Iron0 mg
Magnesium23 mg
Phosphorus206 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Choline18 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 356. The excerpt below is the record exactly as published.
Gelatine Ice-cream. For a gallon of ice-cream use two quarts of cream, one quart of milk, one pint of sugar, half a package of gela- tine, and any flavor one may choose. This quantity would require a table-spoonful and a half of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.