Ice Cream Base

Name: Ice Cream Base
Ingredients: 1 quart milk; 1/3 cup flour; 2 cups sugar; VW tsp. salt

From The Williamston cook book, 1950

Recipe by Mrs. Edwin Holding.

Presented as published in 1950. 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

2285Calories

36 gProtein

478 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories2285 kcal

Protein36 g

Carbohydrates478 g

Fiber0 g

Sugars448 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium959 mg

Potassium1527 mg

Calcium1211 mg

Iron2.5 mg

Magnesium128 mg

Phosphorus1029 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.8 mg

Folate66 mcg

Choline174 mg

Caffeine0 mg

Water863 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 23. The excerpt below is the record exactly as published.

ICE CREAM BASE 1 quart milk 1/3 cup flour 2 cups sugar VW tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.