Ice Cream, French Style
From One hundred picnic suggestions, 1915
Powdered macaroons or peanut brittle may be added.
Presented as published in 1915. 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
2228Calories
52 gProtein
234 gCarbs
127 gFat
Full nutrition (34 nutrients)
Calories2228 kcal
Protein52 g
Carbohydrates234 g
Fiber0 g
Sugars225 g
Total Fat127 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol1240 mg
Sodium591 mg
Potassium1308 mg
Calcium885 mg
Iron4.5 mg
Magnesium103 mg
Phosphorus1122 mg
Zinc5.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.9 mg
Vitamin K6.4 mcg
Vitamin B60.8 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.8 mg
Folate118 mcg
Choline822 mg
Caffeine0 mg
Water757 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 13. The excerpt below is the record exactly as published.
Ice Cream, French Style Make a boiled custard using 2 cups of milk, 5 yolks, 1 cup of sugar, dash of salt, and 1 teasp. of butter. Then add 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.