vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringued Ice Cream
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
851Calories
18 gProtein
80 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories851 kcal
Protein18 g
Carbohydrates80 g
Fiber0 g
Sugars73 g
Total Fat51 g
Saturated Fat32 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.1 g
Cholesterol287 mg
Sodium191 mg
Potassium493 mg
Calcium366 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus328 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A568 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline81 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
MERINGUED ICE CREAM. Vanilla ice cream, 1 quart. Vanilla, 1 teaspoon. M-ir \\hi1es. 4. Powdered sugar, 3 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.