vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From Consult me, 1902
Serves 3
Ensure to have holes in the bucket to let out thawed ice.
Presented as published in 1902. 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
480Calories
16 gProtein
39 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein16 g
Carbohydrates39 g
Fiber0 g
Sugars38 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6472 mg
Potassium3.6 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 266. The excerpt below is the record exactly as published.
ICE CREAM. — Put into a bucket 1 lb. of ice broken very small ; throw two handfuls of salt, among it, and have it in the coolest place you can find. Put the cream into an ice-pot, and cover it ; immerse it in the ice, and draw the ice round the pot, so as to touch every part. In a few minutes put a spatula or spoon in, and stir the parts that ice round the edges to the centre. Stirring quickly increases the cold. There should be holes in the bucket to let out the ice as it thaws. The cream for icing is thus made : — New milk, 1 quart; yolks of 6 eggs; fine sugar, 4 ozs.
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