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Ice Cream No. 2

Name: Ice Cream No. 2
Yield: 11 servings
Ingredients: Three quarts of milk; i quart of cream; 3 cupfuls of sugar; ^ cupful of flour; whites of 6 eggs

From The century cook book, 1894

Serves 11

Presented as published in 1894. 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

684Calories

11 gProtein

75 gCarbs

39 gFat

Full nutrition (31 nutrients)

Calories684 kcal

Protein11 g

Carbohydrates75 g

Sugars68 g

Total Fat39 g

Saturated Fat22 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol120 mg

Sodium119 mg

Potassium490 mg

Calcium381 mg

Iron0.3 mg

Magnesium38 mg

Phosphorus323 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D2.6 mcg

Vitamin A85 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate9.1 mcg

Choline47 mg

Water284 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 81. The excerpt below is the record exactly as published.

Ice Cream No. 2. Three quarts of milk, i quart of cream, 3 cupfuls of sugar, ^ cupful of flour, whites of 6 eggs

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