vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kentucky Ice-cream
From The new practical housekeeping, 1890
Serves 12
Blanched almonds or grated cocoa-nut can be added.
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
729Calories
14 gProtein
90 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein14 g
Carbohydrates90 g
Fiber2.3 g
Sugars71 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol238 mg
Sodium160 mg
Potassium676 mg
Calcium284 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus305 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline10 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 12 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.
KentucTcy Ice-cream, — Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine dissolved in a half < cup cold milk ; let the custard cool, put it in freezer, and as soon as it Degins to freeze add one quart cream, whipped, and just before serving one pound raisins and one pint strawberry preserves
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