vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
New York Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
332Calories
29 gProtein
18 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein29 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat16 g
Saturated Fat8.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol261 mg
Sodium76 mg
Potassium71 mg
Calcium73 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate40 mcg
Choline187 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 563. The excerpt below is the record exactly as published.
New York Cream Ice. — Put into a saucepan 3 breakfast- cupfuls of milk, 10 table-spoonfuls of sugar, Jib. of gelatine, and a vanilla bean, and set the saucepan at the side of the range, whore the milk will heat up gradually, and thus give the gelatine time to dissolve ; stir frequently from the bottom until the milk boils. Put a little more milk in a bowl with the yolks of ten eggs, well whisk them, pour the boiling milk over, and strain into a freezer. The vanilla bean may be wiped, and put away to be used again. When the custard has become cold, and begun to freeze, whisk the cup of Cream
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