Ice-Cream Italian Cream

Name: Ice-Cream Italian Cream
Ingredients: one-third box gelatine; one quart milk; yolks of eight eggs; one and half cups sugar

From Popular cook book, 1899

Easier to make in winter.

Presented as published in 1899. 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

2318Calories

82 gProtein

348 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2318 kcal

Protein82 g

Carbohydrates348 g

Fiber0 g

Sugars349 g

Total Fat70 g

Saturated Fat31 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.7 g

Omega-30.3 g

Cholesterol1605 mg

Sodium941 mg

Potassium2020 mg

Calcium1426 mg

Iron7.2 mg

Magnesium165 mg

Phosphorus1776 mg

Zinc9.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A952 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.3 mg

Folate188 mcg

Choline1350 mg

Caffeine0 mg

Water1164 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 21. The excerpt below is the record exactly as published.

CE-CREAM. ITALIAN CREAM. Soak one-third box gelatine half an hour in cold milk; put one quart milk on to boil; when boiling stir in yolks of eight eggs well beaten, add one and half cups sugar

Cook this with the app: pantry check, scaling, and the assistant.