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Ice-Cream, No. 1 (Philadelphia Ice-Cream)
From Mrs. Lincoln's Boston cook book, 1884
Serves 10
This is the simplest, and to many the most delicious, form of ice-cream.
Presented as published in 1884. 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
715Calories
5 gProtein
20 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein5.4 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat68 g
Saturated Fat39 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol199 mg
Sodium57 mg
Potassium257 mg
Calcium175 mg
Iron0 mg
Magnesium17 mg
Phosphorus156 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline8.7 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 213. The excerpt below is the record exactly as published.
Ice-Cream, No. 1 (Philadelphia Ice-Cream). 2 quarts cream ; if thick, add I 2 cups sugar. 1 pint milk. I 2 tablespoonfuls vanilla
Cook this with the app: pantry check, scaling, and the assistant.