Maple Ice Cream

Name: Maple Ice Cream
Ingredients: One small cup maple syrup; 6 yelks of eggs; 1 pint cream whipped

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

2848Calories

47 gProtein

229 gCarbs

195 gFat

Full nutrition (34 nutrients)

Calories2848 kcal

Protein47 g

Carbohydrates229 g

Fiber0 g

Sugars190 g

Total Fat195 g

Saturated Fat105 g

Monounsaturated Fat45 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1598 mg

Sodium560 mg

Potassium1530 mg

Calcium773 mg

Iron5.6 mg

Magnesium130 mg

Phosphorus867 mg

Zinc9.5 mg

Copper0.3 mg

Manganese9.2 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)5.3 mg

Niacin (B3)0.8 mg

Folate141 mcg

Choline887 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

MAPLE ICE CREAM. I Mrs. J. F. Stillwell. One small cup maple syrup, heated in double boiler ; 6 yelks of eggs, well beaten, and added to the hot syrup. Cook three minutes ; i pint cream whipped

Cook this with the app: pantry check, scaling, and the assistant.