vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mother's Philadelphia Ice Cream
From Kirmess cook book, 1907
Serves 15
Presented as published in 1907. 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
585Calories
6 gProtein
35 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein5.9 g
Carbohydrates35 g
Fiber0 g
Sugars30 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol228 mg
Sodium65 mg
Potassium165 mg
Calcium92 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline78 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 162. The excerpt below is the record exactly as published.
mother's PHILADELPHIA ICE CREAM. Mrs, T. K. Egbert, New York. Two quarts of cream, three tablespoonfuls of arrow- root, the whites of eight eggs well beaten, one pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.