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Ice-Cream, No. 3 (Miss Parloa)

Name: Ice-Cream, No. 3 (Miss Parloa)
Yield: 4 servings
Ingredients: 1 pint milk; 2 eggs; 1 cup sugar; 1 pint to 1 quart cream; 2 tablespoonfuls flour; 1 saltspoonful salt; 1 tablesp. flavoring extract

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

This makes a smooth and delicious cream; and if the milk be boiling and the custard cook fully twenty minutes, there will be no taste of the flour.

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

692Calories

7 gProtein

64 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein6.8 g

Carbohydrates64 g

Fiber0 g

Sugars56 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol135 mg

Sodium2496 mg

Potassium308 mg

Calcium225 mg

Iron0.3 mg

Magnesium23 mg

Phosphorus194 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate6.3 mcg

Choline22 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 4 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 214. The excerpt below is the record exactly as published.

Ice-Cream, No. 3. {Miss Parloa.) 1 pint milk. 2 eggs. 1 cup sugar. 1 pint to 1 quart cream. 2 tablespoonfuls flour. 3^ to 1 rup sugar. 1 saltspoonful salt. 1 tablesp. flavoring extract

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