vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
German Vanilla Ice Cream
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
Presented as published in 1913. 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
599Calories
6 gProtein
64 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein5.7 g
Carbohydrates64 g
Fiber0 g
Sugars60 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol208 mg
Sodium63 mg
Potassium135 mg
Calcium75 mg
Iron0.6 mg
Magnesium9.5 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.
German Vanilla Ice Cream. To 1 pint of cream take 1 whole vanilla bean, i/^ cup of sugar (more if you like it sweet), yolks of 3 eggs. Put your cream in double boiler and stir in well beaten yolks. Cut your bean in small pieces and pound this with lump sugar in mortar. Lift in cream and yolks and sugar. Stir gently. Don't let it boil, only let it thicken. Pour it into a bowl and stir gently until it is cooled. Put in mold, pack in ice and salt, and let it stand for 2J/2 hours. If you use more than a pint of cream, let it stand longer. Mrs. Richard Koehler. Plain Vanilla Ice Cream. 1 pint of thin cream. 1 pint of heavy cream. 1 cup of sugar
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