vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Ice-cream
From The new practical housekeeping, 1890
Serves 10
For Italian Custard Ice-cream, cook cream with sugar and egg yolks instead.
Presented as published in 1890. 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
659Calories
3 gProtein
50 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein3.5 g
Carbohydrates50 g
Fiber0 g
Sugars44 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Cholesterol145 mg
Sodium30 mg
Potassium139 mg
Calcium87 mg
Iron0 mg
Magnesium8.8 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.
Italian Ice-cream, — ^Whip three pints cream and add to it three-quarters pound best pulverized sugar and tablespoon vanilla ; freeze, and when frozen and ready for packing stir carefully into it the following : Half teacup granulated sugar, cooked in quarter pint water till it "threads" when a little is taken up on a spoon, or will become as soft wax when tested in cold water ; then pour it slowly ICES AND ICE-CREAM. 857 over the well-frothed whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.