Ice Cream
From Perfection in baking, 1895
Presented as published in 1895. 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
9217Calories
70 gProtein
682 gCarbs
698 gFat
Full nutrition (34 nutrients)
Calories9217 kcal
Protein70 g
Carbohydrates682 g
Fiber0 g
Sugars601 g
Total Fat698 g
Saturated Fat400 g
Monounsaturated Fat144 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol2047 mg
Sodium768 mg
Potassium3289 mg
Calcium2351 mg
Iron0.3 mg
Magnesium228 mg
Phosphorus2053 mg
Zinc8.3 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K45 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water1949 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 14. The excerpt below is the record exactly as published.
two quarts of cream, one quart of milk, six eggs, one and one-fourth pounds of powdered sugar; vanilla. i 29 | — 30 — l^hilndelphin Ice Cream. Beat up two quarts of double cream, three-fourths of a pound of fine sugar, one teaspoonful of vanilla, strain through a fine sieve into freezer, add the whites of two eggs and freeze. In place of whites of eggs, one tablespoonful of desiccated egg white can be used to advantage. American Jee Cream. Beat one pint egg yolks with one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.