vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Honey Ice Cream
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
466Calories
2 gProtein
22 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein2.4 g
Carbohydrates22 g
Fiber0 g
Sugars17 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium124 mg
Calcium73 mg
Iron0.1 mg
Magnesium7.4 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 42. The excerpt below is the record exactly as published.
>/2 Cup Honey 2 Eggs 1 Teaspoon Gelatine 1 Cup Cream, Whipped Soften the gelatine in the cold water, and dissolve in hot water. Beat the yolks of the eggs well and then beat the honey in gradually. Heat slowly with the gelatine until thick. Cool, add the well-beaten whites of the eggs and the whipped cream and freeze. SNOWHUGG'D SYRUP, a delicate and delicious Table Your Grocer will have it — ask for it. 61 Syrup BRIDE'S COOK BOOK HONEY ICE CREAM 4 Cups Thin Cream
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