No. 1 Mixture

Name: No. 1 Mixture
Ingredients: lib. of fine sugar; fifteen yolks of eggs; a cupful of milk; two quarts of whipped cream; vanilla

From The new practical cookery guide, 1913

This rich cream ice is cut into biscuit shapes and served as Napolitain ices.

Presented as published in 1913. 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

7794Calories

162 gProtein

703 gCarbs

497 gFat

Full nutrition (34 nutrients)

Calories7794 kcal

Protein162 g

Carbohydrates703 g

Fiber0 g

Sugars618 g

Total Fat497 g

Saturated Fat287 g

Monounsaturated Fat149 g

Polyunsaturated Fat30 g

Omega-30.3 g

Cholesterol4243 mg

Sodium1312 mg

Potassium4171 mg

Calcium2617 mg

Iron14 mg

Magnesium327 mg

Phosphorus3399 mg

Zinc18 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D25 mcg

Vitamin C0 mg

Vitamin A4801 mcg

Vitamin E20 mg

Vitamin K38 mcg

Vitamin B62.2 mg

Vitamin B1213 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)5 mg

Niacin (B3)2.1 mg

Folate409 mcg

Choline2563 mg

Caffeine0 mg

Water1937 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 177. The excerpt below is the record exactly as published.

No. 1 Mixture. — To lib. of fine sugar add fifteen yolks of eggs, a cupful of milk, and vanilla, beaten in bainmarie till thick and creamy, then stirred on ice till cold, and add to it two quarts of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.