vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream Without Eggs
From The national course in home economics, 1917
Serves 8
Any other flavoring may be used instead of vanilla. Recipe by Popular Caterer.
Presented as published in 1917. 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
514Calories
2 gProtein
33 gCarbs
42 gFat
Full nutrition (32 nutrients)
Calories514 kcal
Protein2.4 g
Carbohydrates33 g
Fiber0 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium116 mg
Calcium72 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 226. The excerpt below is the record exactly as published.
ICE-CREAM WITHOUT EGOS. Stir one quart of good cream, one-half pound of sugar and two tea- spoonfuls oi the extract of vanill
Cook this with the app: pantry check, scaling, and the assistant.