Ice Cream
From Granite City cook book, 1900
Presented as published in 1900. 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
14648Calories
95 gProtein
551 gCarbs
1350 gFat
Full nutrition (34 nutrients)
Calories14648 kcal
Protein95 g
Carbohydrates551 g
Fiber0.1 g
Sugars402 g
Total Fat1350 g
Saturated Fat769 g
Monounsaturated Fat281 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol4418 mg
Sodium990 mg
Potassium3847 mg
Calcium2382 mg
Iron2.9 mg
Magnesium243 mg
Phosphorus2434 mg
Zinc10 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K90 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.4 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water2292 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 14. The excerpt below is the record exactly as published.
ICE CREAM. 1 gallon cream. 2 cups sugar. 3 eggs. 1 tablespoonful corn starch. Flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.