vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Ice Cream
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
440Calories
4 gProtein
55 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein4.4 g
Carbohydrates55 g
Fiber0 g
Sugars47 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol153 mg
Sodium57 mg
Potassium257 mg
Calcium129 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus84 mg
Zinc1.6 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline75 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.
a cup of maple syrup, add the yolks of two eggs, and cook until the mixture thickens. Then add one cup of cream well whipped
Cook this with the app: pantry check, scaling, and the assistant.