vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From The New century cook book, 1899
Serves 5
Mrs. Russell
Presented as published in 1899. 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
742Calories
8 gProtein
17 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein8.2 g
Carbohydrates17 g
Fiber0 g
Sugars9.9 g
Total Fat71 g
Saturated Fat40 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol242 mg
Sodium90 mg
Potassium344 mg
Calcium240 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus225 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline47 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.
ice cream. Mrs. Mary H. Shuls. Ice Cream. One quart of cream, one pint of milk, one egg (beat the egg very light), one cap sugar, two teaspoons vanilla, one teaspoon corn starch
Cook this with the app: pantry check, scaling, and the assistant.