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Ice Cream — Made of Cream

Name: Ice Cream — Made of Cream
Yield: 14 servings
Ingredients: Two quarts of pure cream; one pound of powdered sugar; whites of four eggs

From Temperance cook book, 1887

Serves 14

Presented as published in 1887. 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

606Calories

5 gProtein

38 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories606 kcal

Protein4.5 g

Carbohydrates38 g

Fiber0 g

Sugars32 g

Total Fat49 g

Saturated Fat28 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol191 mg

Sodium49 mg

Potassium150 mg

Calcium90 mg

Iron0.3 mg

Magnesium9.7 mg

Phosphorus105 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate6.7 mcg

Choline42 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.

ICE CREAM — Made of Cream. Two quarts of pure cream, one pound of powdered sugar, whites of four eggs

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