vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
775Calories
15 gProtein
86 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein15 g
Carbohydrates86 g
Fiber0 g
Sugars77 g
Total Fat43 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol262 mg
Sodium122 mg
Potassium520 mg
Calcium377 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus369 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A399 mcg
Vitamin E1.4 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline153 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 101. The excerpt below is the record exactly as published.
One pint milk, yolks of two eggs, six ounces sugar, one tablespoon corn starch ; scald until it thickens ; when cool, add one pint whipped cream and the whites of two eggs, beaten stiff; sweeten, flavor and freeze. ICE CREAM
Cook this with the app: pantry check, scaling, and the assistant.