Ice Cream
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
1671Calories
36 gProtein
232 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1671 kcal
Protein36 g
Carbohydrates232 g
Fiber0 g
Sugars233 g
Total Fat71 g
Saturated Fat36 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol570 mg
Sodium500 mg
Potassium1195 mg
Calcium873 mg
Iron2 mg
Magnesium92 mg
Phosphorus908 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.3 mcg
Vitamin C1.9 mg
Vitamin A600 mcg
Vitamin E1.6 mg
Vitamin K4.3 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.8 mg
Folate52 mcg
Choline422 mg
Caffeine0 mg
Water680 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.
Ice Cream 2 eggs Yi pint coffee cream I pint milk I cup sugar Flavoring
Cook this with the app: pantry check, scaling, and the assistant.