vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream (Mrs. A. P. Iglehart)
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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
681Calories
3 gProtein
44 gCarbs
56 gFat
Full nutrition (23 nutrients)
Calories681 kcal
Protein3.2 g
Carbohydrates44 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water91 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new home cook book (1896), page 101. The excerpt below is the record exactly as published.
ICE CREAM. Mrs. A. P. Iglehart. Have ready two quarts of rich cream ; take out three pints, and stir into the pint left one pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.