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Maraschino Ice Cream
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
554Calories
2 gProtein
44 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein2.4 g
Carbohydrates44 g
Fiber0.8 g
Sugars38 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium127 mg
Calcium86 mg
Iron0.1 mg
Magnesium8.5 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.5 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
MARASCHINO ICE CREAM. One quart of cream, y% pound of sugar, 4 tablespoons of lemon juice, 2 gills of maraschino
Cook this with the app: pantry check, scaling, and the assistant.