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Ice Cream, No. 2

Name: Ice Cream, No. 2
Yield: 12 servings
Ingredients: two quarts of fresh sweet milk; two tablespoonfuls of rennet; one quart of flavored cream; one pound of almonds; one pound of English walnuts

From The new Annie Dennis cook book, 1905

Serves 12

Presented as published in 1905. 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

780Calories

15 gProtein

15 gCarbs

73 gFat

Full nutrition (25 nutrients)

Calories780 kcal

Protein15 g

Carbohydrates15 g

Fiber6.1 g

Sugars0 g

Total Fat73 g

Saturated Fat20 g

Monounsaturated Fat21 g

Polyunsaturated Fat23 g

Cholesterol80 mg

Sodium16 mg

Potassium513 mg

Calcium177 mg

Iron2.3 mg

Magnesium156 mg

Phosphorus373 mg

Zinc2.3 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Niacin (B3)1.9 mg

Water48 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 141. The excerpt below is the record exactly as published.

Ice Cream, No. 2 Have a bottle of liquid rennet. To two quarts of fresh sweet milk, sweetened and flavored to taste, put two tablespoonfuls of rennet. Now put this in the freezer, and as soon as it is cold, add one quart of fla- vored cream — whipped — and freeze. If liked, add one pound of almonds, one pound of English walnuts

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