vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From How we cook in Tennessee .., 1906
Serves 7
Flavor.— Mrs. A. H. Ellington.
Presented as published in 1906. 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
579Calories
17 gProtein
44 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein17 g
Carbohydrates44 g
Fiber0 g
Sugars42 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol288 mg
Sodium191 mg
Potassium552 mg
Calcium412 mg
Iron0.9 mg
Magnesium43 mg
Phosphorus418 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline197 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 125. The excerpt below is the record exactly as published.
ICE CREAM AND FANCY DESSERTS. "A dainty dish to set before the king." — Mother Goose. The Best Ice Cream. — Sweeten and flavor three quarts of rich cream; when two quarts are frozen to the consistency of mush, add the third quart well whipped. Ice Cream. — Three pints cream, one pint milk, teaspoon of vanilla; beat the whites of three eggs stiff, add one small cup sugar, and beat as for icing; mix with ingredients and freeze. Flavor with sherry wine. Excellent. — Tested by Mrs. Benton. Ice Cream. — Half gallon milk, one pint cream (whipped), whites five eggs and yolks of two, well beaten, one cup sugar
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