vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From The Henderson cook book, 1914
Serves 10
Recipe by Mrs. J. G. Kittrell.
Presented as published in 1914. 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
950Calories
10 gProtein
58 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories950 kcal
Protein10 g
Carbohydrates58 g
Fiber0 g
Sugars46 g
Total Fat71 g
Saturated Fat39 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol342 mg
Sodium103 mg
Potassium281 mg
Calcium142 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus191 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline118 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
ICE CREAM. Make custard of 1 teaspoonful of corn starch and % pint milk. After this gets thoroughly cold, add 1 pint cream, 1 cup sugar, 2 cups cooked apricots. Press apricots through colander after cold, then put into freezer. This is for 2-qt. freezer. — Mrs. H. G. Tull, Phila. FROZEN CUSTARD. Make custard of small cup flour dissolved in a little cold milk, 1 pint milk, l/o cup raisins, yolks of 2 eggs, % cup cherries, 1 cup sugar, citron cut fine, 1 quart cream, l^ cup sherry wine. Stir cream hard into custard after it has frozen 10 minutes, then add fruit and wine. This is for a 2-qt. freezer. — Mrs. H. G. Tull, Phila. ICE CREAM. Soak !/o box gelatine in 1 pint of sweet milk 10 minutes. Place on fire and stir until smooth — remove, and stir until cold. Add beaten whites of 8 eggs, 1 pound sugar, 1 pint sherry wine
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