Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream with Maple Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
888Calories
6 gProtein
61 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein6.2 g
Carbohydrates61 g
Fiber1.1 g
Sugars49 g
Total Fat70 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat10 g
Cholesterol161 mg
Sodium1655 mg
Potassium352 mg
Calcium169 mg
Iron0.5 mg
Magnesium50 mg
Phosphorus165 mg
Zinc1.7 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0.9 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.
ICE CREAM WITH MAPLE SAUCE— Scald one quart of cream, add one-half cup of sugar, a bit of salt, and when cold freeze as usual, first flavoring with vanilla or extract of ginger. Reduce 'some pure maple sirup by boiling until quite thick, stir into it some sliced pecans or walnuts
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