Ice Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
3052Calories
47 gProtein
629 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories3052 kcal
Protein47 g
Carbohydrates629 g
Fiber0 g
Sugars630 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol988 mg
Sodium549 mg
Potassium1129 mg
Calcium749 mg
Iron4.7 mg
Magnesium93 mg
Phosphorus989 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.9 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.8 mg
Folate118 mcg
Choline822 mg
Caffeine0 mg
Water634 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 18. The excerpt below is the record exactly as published.
ice cream freezer and pack like ice cream. Do not turn crank. Freeze from four to five hours. Frozen Pudding. One pint milk, one pint cream, one tablespoon gelatine, one egg, one heaping cup sugar, one cup figs, one cup raisins, one cup dates; soak gelatine in a little of the milk about twenty minutes; scald the rest of the milk and cream, and when hot pour onto the beaten egg and sugar, and then {)our the whole on the gelatine and stir until dis- solved, then add the fruit. Cool and freeze. Ice Cream. Five eggs, one pint milk, two cups sugar, little salt. Make custard of above over night. In the morning add three pints cold milk, one cup sugar, two tablespoons vanilla flavoring
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