vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nice Ice Cream
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
451Calories
26 gProtein
36 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein26 g
Carbohydrates36 g
Fiber0.1 g
Sugars36 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium293 mg
Potassium860 mg
Calcium642 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus646 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0.1 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline307 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 125. The excerpt below is the record exactly as published.
NICE ICE CREAM. Two quarts of rich milk, three tablespoonfuls of arrowroot, the whites of six eggs, or three whole ones, two coffeecupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.