Ice-Cream from Left-Overs
From The home science cook book, 1902
Many combinations can be made from available ingredients.
Presented as published in 1902. 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
1512Calories
33 gProtein
103 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1512 kcal
Protein33 g
Carbohydrates103 g
Fiber2.6 g
Sugars87 g
Total Fat109 g
Saturated Fat60 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.4 g
Cholesterol715 mg
Sodium401 mg
Potassium1169 mg
Calcium755 mg
Iron2.3 mg
Magnesium83 mg
Phosphorus782 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A276 mcg
Vitamin E1.4 mg
Vitamin K7.2 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate58 mcg
Choline3.1 mg
Caffeine0 mg
Water714 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Ice-Cream from Left-Overs. A pint of boiled custard left from yesterday's dessert, a saucerful of canned pears, an equal quantity of some other fruit, and one-half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.