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Ice Cream for Invalids
From The new Annie Dennis cook book, 1905
Serves 1
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
963Calories
9 gProtein
37 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories963 kcal
Protein9.5 g
Carbohydrates37 g
Fiber1.2 g
Sugars5.1 g
Total Fat86 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.6 g
Cholesterol267 mg
Sodium238 mg
Potassium285 mg
Calcium190 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus187 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 141. The excerpt below is the record exactly as published.
One cup of cream, heated ; one well beaten egg, one heaping teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.