vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream (New Orleans Recipe)
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
635Calories
18 gProtein
95 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein18 g
Carbohydrates95 g
Fiber0 g
Sugars91 g
Total Fat21 g
Saturated Fat9.3 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol493 mg
Sodium288 mg
Potassium236 mg
Calcium124 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus296 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0.2 mg
Vitamin A206 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate60 mcg
Choline375 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 142. The excerpt below is the record exactly as published.
Ice Cream {New Orleans Recipe).— Tdike six cream cheeses and the cream that comes with them ; two tins of condensed SWEETS 205 milk, four cups of powdered sugar, fifteen eggs, whites and yolks, beaten separately ; add one quart of cold water ; beat all together. Flavour with vanilla
Cook this with the app: pantry check, scaling, and the assistant.