Ice Cream
From The Chapel Hill cook book, 1935
Mrs. R. W. Bost.
Presented as published in 1935. 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
1583Calories
31 gProtein
124 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories1583 kcal
Protein31 g
Carbohydrates124 g
Fiber0 g
Sugars113 g
Total Fat106 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium1309 mg
Potassium608 mg
Calcium446 mg
Iron0.1 mg
Magnesium44 mg
Phosphorus380 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E3 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.
ICE CREAM V2 cup sweetened con- % pt. whipped cream densed milk 1 egg white Vz cup coffee or water Dilute condensed milk with coffee, add to whipped cream and add as many pecans as desired. Place in freezing unit of mechanical re- frigerator. Mrs. Dudley Cowden. ICE CREAM 3 egg yolks 3 egg whites 1 cup milk % teaspoon salt % cup sugar 2 teaspoons vanilla 1 cup whipping cream
Cook this with the app: pantry check, scaling, and the assistant.