My Doctor's Ice Cream

Name: My Doctor's Ice Cream
Ingredients: One tablespoon gelatine; one cup of milk; one cup sugar; one cup cold milk; sufficient cream to nearly fill freezer (three pints); whites of seven or eight eggs

From Choice recipes, 1900

Presented as published in 1900. 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

6268Calories

87 gProtein

268 gCarbs

542 gFat

Full nutrition (34 nutrients)

Calories6268 kcal

Protein87 g

Carbohydrates268 g

Fiber0 g

Sugars214 g

Total Fat542 g

Saturated Fat302 g

Monounsaturated Fat118 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol2779 mg

Sodium897 mg

Potassium2216 mg

Calcium1362 mg

Iron6.3 mg

Magnesium157 mg

Phosphorus1743 mg

Zinc8.7 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D9.3 mcg

Vitamin C0 mg

Vitamin A638 mcg

Vitamin E3.8 mg

Vitamin K35 mcg

Vitamin B61.2 mg

Vitamin B124.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2 mg

Niacin (B3)1.4 mg

Folate167 mcg

Choline1076 mg

Caffeine0 mg

Water1299 g

As published

This recipe was extracted from Choice recipes (1900), page 14. The excerpt below is the record exactly as published.

MY DOCTOR^S ICE CREAM— Miss Laughlin One tablespoon gelatine soaked in one cup of milk one hour. Beat one egg yolk with one cup sugar, add one cup cold milk and stir this with cup of milk and gelatine. Put on stove and bring to scalding point, stirring well, and set away to cool. Take sufiicient cream to nearly fill freezer (three pints) and whip with egg beaten until light, not stifi", add another cup sugar. Add prepared ingred- ients and flavor. Beat well and then add whites of seven or eight eggs

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