Mint Ice

Name: Mint Ice
Ingredients: One-half pound peppermint candy; one pint milk; one pint cream; two quarts custard made of three eggs and one cup of sugar

From Trinity cook book, 1925

Recipe by Mrs. W. T. Dent.

Presented as published in 1925. 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

5139Calories

139 gProtein

511 gCarbs

286 gFat

Full nutrition (34 nutrients)

Calories5139 kcal

Protein139 g

Carbohydrates511 g

Fiber0 g

Sugars414 g

Total Fat286 g

Saturated Fat153 g

Monounsaturated Fat69 g

Polyunsaturated Fat9.8 g

Omega-30.1 g

Cholesterol2436 mg

Sodium1744 mg

Potassium4535 mg

Calcium3307 mg

Iron8.6 mg

Magnesium341 mg

Phosphorus3315 mg

Zinc15 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A1261 mcg

Vitamin E5.2 mg

Vitamin K16 mcg

Vitamin B61.5 mg

Vitamin B1211 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)6.1 mg

Niacin (B3)3.2 mg

Folate226 mcg

Choline87 mg

Caffeine0 mg

Water2484 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 44. The excerpt below is the record exactly as published.

MINT ICE One-half pound peppermint candy dissolved in one pint milk, one pint cream, two quarts custard made of three eggs and one cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.