vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream No. 1
From The art of cookery, 1899
Serves 6
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
639Calories
3 gProtein
31 gCarbs
56 gFat
Full nutrition (32 nutrients)
Calories639 kcal
Protein3.2 g
Carbohydrates31 g
Fiber0 g
Sugars25 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium155 mg
Calcium96 mg
Iron0 mg
Magnesium9.7 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
one quart of thin cream add three quarters of a cup of granulated sugar and one tablespoonful of vanilla extract. Strain and freeze. Ice Cream No. 2. — To one pint of boiling milk add three quarters of a cup of granulated sugar and one tablespoonful of flour, sifted together. Cook five min- utes, add a pint of thin cream, let boil, and remove from the fire. When cold flavor to taste with vanilla or lemon extract, add the unbeaten whites of two eggs, and freeze. Ice Cream No. 3
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