vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From Twentieth century home cook book, 1905
Serves 12
Presented as published in 1905. 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
687Calories
5 gProtein
40 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein4.9 g
Carbohydrates40 g
Fiber0 g
Sugars34 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol194 mg
Sodium52 mg
Potassium194 mg
Calcium126 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline28 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
ICE CREAM. To one gallon of rich cream add six lemons ; sqeeze the juice from the lemons ; first grate the yellow rind off, and put in a piece of thin cloth. After straining the lemon juice soak the bag of peel in it, squeezing the bag often till it becomes colored by it. Add two teacups of sugar. ICE CREAM. Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs
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