Grape Ice Cream
From The housewife's aid, 1950
Presented as published in 1950. 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
2571Calories
17 gProtein
256 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2571 kcal
Protein17 g
Carbohydrates256 g
Fiber0 g
Sugars235 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium124 mg
Potassium582 mg
Calcium317 mg
Iron0.3 mg
Magnesium50 mg
Phosphorus300 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.1 mcg
Choline3.1 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.
GRAPE ICE CREAM 1 pint heavy cream 1 cup grape juice 1 tablespoonful gelatine 1 pint top milk 1 cup sugar Scald the milk, adding just a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.