vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
780Calories
9 gProtein
51 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein8.6 g
Carbohydrates51 g
Fiber0 g
Sugars46 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium95 mg
Potassium408 mg
Calcium296 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus256 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate9 mcg
Choline29 mg
Water236 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.
Ice Cream — One quart milk, 2 eggs, % lb. sugar, 2 tablespoonfuls corn-starch or arrowroot, 1 qt. cream
Cook this with the app: pantry check, scaling, and the assistant.