Ice Cream of Cream

Name: Ice Cream of Cream
Ingredients: To a gallon of sweet cream; two and a quarter pounds of sugar; four tablespoonfuls of vanilla or other extract

From The easiest way in housekeeping and cooking, 1881

Presented as published in 1881. 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

8997Calories

75 gProtein

2065 gCarbs

55 gFat

Full nutrition (32 nutrients)

Calories8997 kcal

Protein75 g

Carbohydrates2065 g

Fiber0 g

Sugars1025 g

Total Fat55 g

Saturated Fat9.7 g

Monounsaturated Fat18 g

Polyunsaturated Fat20 g

Cholesterol0 mg

Sodium1027 mg

Potassium26897 mg

Calcium1740 mg

Iron65 mg

Magnesium2033 mg

Phosphorus3713 mg

Zinc9.5 mg

Copper18 mg

Manganese32 mg

Vitamin D0 mcg

Vitamin C1001 mg

Vitamin A37 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B68.7 mg

Vitamin B120 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)3.9 mg

Niacin (B3)28 mg

Folate1424 mcg

Caffeine0 mg

Water2585 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 124. The excerpt below is the record exactly as published.

Ice Cream of Cream. To a gallon of sweet cream add two and a quarter pounds of sugar, and four tablespoonfuls of vanilla or other extract

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