vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Maple Ice Cream
From Delta Gamma cook book, 1922
Serves 6
Susanna H. Parry (Alpha Beta)
Presented as published in 1922. 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
589Calories
8 gProtein
40 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein7.7 g
Carbohydrates40 g
Fiber1.1 g
Sugars32 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol173 mg
Sodium58 mg
Potassium307 mg
Calcium133 mg
Iron1 mg
Magnesium48 mg
Phosphorus170 mg
Zinc1.8 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 93. The excerpt below is the record exactly as published.
Maple Ice Cream 3 eggs 1 cup maple syrup 1 pint cream, whipped 1 cup chopped walnuts, or pecans
Cook this with the app: pantry check, scaling, and the assistant.