Ice Cream for the Sick
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
2142Calories
18 gProtein
130 gCarbs
175 gFat
Full nutrition (33 nutrients)
Calories2142 kcal
Protein18 g
Carbohydrates130 g
Fiber0 g
Sugars112 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium191 mg
Potassium833 mg
Calcium588 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus516 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate8.4 mcg
Choline43 mg
Water489 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 95. The excerpt below is the record exactly as published.
Ice Cream for the Sick. I cup milk I pint cream I teaspoon arrowroot % cup sugar
Cook this with the app: pantry check, scaling, and the assistant.