vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Ice Cream
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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
637Calories
4 gProtein
57 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein3.7 g
Carbohydrates57 g
Fiber0 g
Sugars47 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat0.4 g
Cholesterol212 mg
Sodium38 mg
Potassium291 mg
Calcium162 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus102 mg
Zinc1.6 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline71 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.
Maple Ice Cream Boil 1 pt. of maple syrup .") minutes, take from lire. Beat the yolks of 4 eggii light, then pour ovei' tiie syrup slowly, set over boiling water until mixture is thick enough to coat the spoon; strain aiul cool, stirring occasionally. Then aild 1 c|t. of eream, 1 table.spoonful of vanilla. Freeze and pack. Mi;s. 'i\ J. Fi.yxx. Maple Ice Cream. Two cu])s of maple .syrup, ti eggs, I (jt. of cream
Cook this with the app: pantry check, scaling, and the assistant.