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Gelatine Ice Cream
From Boston Cooking-School cook book, 1896
Serves 4
General Directions for Freezing, p. 576.
Presented as published in 1896. 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
763Calories
5 gProtein
45 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein4.9 g
Carbohydrates45 g
Fiber0 g
Sugars38 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium2465 mg
Potassium177 mg
Calcium111 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus101 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.6 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.
GELATINE ICE CREAM 3 cups thin cream 1 cup hot, scalded milk 34 tablespoon gelatine, 34 cup sugar soaked in Few grains salt Y4 cup cold water 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.