vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream — Very Fine
From Temperance cook book, 1887
Serves 11
Presented as published in 1887. 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
760Calories
12 gProtein
24 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein12 g
Carbohydrates24 g
Fiber0 g
Sugars18 g
Total Fat69 g
Saturated Fat39 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol281 mg
Sodium135 mg
Potassium473 mg
Calcium335 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus323 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline98 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.
ICE CREAM — Very fine. Boil one teacupful of arrowroot mixed smooth with milk, and two quarts of milk; when cold, add two quarts of cream, and the whites of five eggs, beaten to a stiff froth with the cream, flavor to taste, four coffeecupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.