vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From Twentieth century home cook book, 1905
Serves 6
Flavor with vanilla, strawberry, pineapple, lemon, or other flavors.
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
657Calories
4 gProtein
34 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein4.2 g
Carbohydrates34 g
Fiber0 g
Sugars28 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol192 mg
Sodium44 mg
Potassium163 mg
Calcium101 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 30. The excerpt below is the record exactly as published.
Ice Cream and Water Ices. Ice cream is a preparation of milk or cream, with egg, suo-ar and flavoring, and frozen in an ice cream freezer. Water ices are the juices of fruits sweetened with su- 1 , , n Ti . ICE CREAM FREEZER-INTERNAL ARRjVNGEMENT. gars, syrup, and then frozen like ice cream. Ices are often made with fruit flavors chemically prepared. They should never BEVERAGES. ICES AND CANDIES. 53 be swalloAved unless you know that they are made of the juices of real fruits. The ice cream of cheap restaurants, also, is often made of the most horrible com- pounds, including French clay and poisonous colorings. It is often, like the lemon- ade sold by circus-men, without a i)article of what should constitute it — excej^t the water — but much that should not be there. Ice cream and water ices are easily made b}'- any family having ice. > Ice Cream. — In every quart of cream mix six ounces of crushed white sugar, and flavor with extract of vanilla, strawberry, pineapple, lemon or other flavor you may like. Add the white of an egg, frothed.
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