vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From How we cook in Tennessee .., 1906
Serves 10
Excellent. — Tested by Mrs. Benton.
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
611Calories
6 gProtein
28 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein6.3 g
Carbohydrates28 g
Fiber0 g
Sugars23 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol206 mg
Sodium69 mg
Potassium231 mg
Calcium155 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.1 mcg
Choline53 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 10 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
Cook this with the app: pantry check, scaling, and the assistant.