vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream Filling
From The Twin-city housewife, 1920
Serves 8
Flavor with vanilla and spread quickly between layers.
Presented as published in 1920. 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
445Calories
4 gProtein
105 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein3.6 g
Carbohydrates105 g
Fiber0.3 g
Sugars100 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium104 mg
Potassium44 mg
Calcium34 mg
Iron2.5 mg
Magnesium5.1 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline74 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 65. The excerpt below is the record exactly as published.
Ice Cream Filling Whites of four eggs, four cups pulverized sugar; pour one-half pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.