Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream Pie
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
258Calories
3 gProtein
15 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories258 kcal
Protein2.5 g
Carbohydrates15 g
Fiber0 g
Sugars13 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium58 mg
Calcium36 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 62. The excerpt below is the record exactly as published.
Ice Cream Pie. — One pint of cream, whites of two eggs, half cup sugar, teaspoon- ful vanilla
Cook this with the app: pantry check, scaling, and the assistant.