vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Ice Cream
From The Blue grass cook book, 1904
Serves 7
Chop almonds and cherries fine.
Presented as published in 1904. 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
730Calories
14 gProtein
32 gCarbs
58 gFat
Full nutrition (35 nutrients)
Calories730 kcal
Protein14 g
Carbohydrates32 g
Fiber1 g
Sugars21 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol161 mg
Sodium43 mg
Potassium489 mg
Calcium313 mg
Iron0.5 mg
Magnesium55 mg
Phosphorus298 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A400 mcg
Vitamin E2.5 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate6 mcg
Choline46 mg
Caffeine0 mg
Alcohol5.3 g
Water215 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.
ICE CREAM Mrs. H. C. McDowell Make custard of the yolks of 3 eggs, 1 pint of milk, Flavor with vanilla and sweeten to taste. Let the custard stand 1 hour and then add 3 pints of whipped cream. Pour into the freezer, and when nearly frozen add ^ teacup of cherries, f cup of almonds, f cup of rum
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