vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice-Cream
From Original White House Cookbook, 1887
Serves 2
Proportions can be adjusted as needed.
Presented as published in 1887. 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
563Calories
14 gProtein
101 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein14 g
Carbohydrates101 g
Fiber0.1 g
Sugars97 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium440 mg
Calcium329 mg
Iron1 mg
Magnesium36 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C1.2 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline191 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 241. The excerpt below is the record exactly as published.
ICE-CREAM AND ICES. ★ ★ ★ ICE-CEEAM. ONE pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream ; whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.