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New York Ice Cream
From The New century cook book, 1899
Serves 10
Mrs. C. E. Morris
Presented as published in 1899. 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
644Calories
6 gProtein
38 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein5.8 g
Carbohydrates38 g
Fiber0.2 g
Sugars32 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol188 mg
Sodium73 mg
Potassium232 mg
Calcium154 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus151 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline38 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.
New York Ice Cream. Scald thoroughly one pint of milk, add one tablespoon flour and scald for fifteen minutes in a double boiler; add two eggs well beaten and mixed with one cup of sugar. When ready to freeze add three pints of cream, one teaspoon of vanilla and enough sugar to taste very sweet. W7hen frozen add one- fourth pound of candied cherrie
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