vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From The Twin-city housewife, 1920
Serves 7
This makes three quarts. Recipe by Mrs. Erwin, Morganton.
Presented as published in 1920. 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
745Calories
10 gProtein
61 gCarbs
52 gFat
Full nutrition (31 nutrients)
Calories745 kcal
Protein10 g
Carbohydrates61 g
Sugars55 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol155 mg
Sodium81 mg
Potassium340 mg
Calcium254 mg
Iron0 mg
Magnesium25 mg
Phosphorus217 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin A45 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline25 mg
Water225 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
Ice Cream Three quarts rich cream, one quart new milk, one tablespoon of sugar, to every cup of cream and milk, one quart of peach preserves (fruit chopped fine and syrup added), one-half pound crystalized ginger, juice of one orange, one and one-half pints of best sherry. Taste cream and if not sweet enough add sugar.—Mrs. EH. E. Gray. Grape Cream Two quarts of milk, one quart of cream, whipped, and one quart of grape juice. Sweeten separately to taste. Put milk and cream into freezer and when thoroughly chilled, pour in grape juice and freeze.— Mrs. W. E. Franklin. Ice Cream One quart milk and one quart cream, three quarters of a pound of sugar. Beat whites of four eggs
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