Oatmeal Cream Ice
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
62Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories62 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium7 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water2.4 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.
OATMEAL CREAM ICE Any quantity of whipped cream, flavoured with vanilla and a little sugar. When nearly frozen and just before serving stir in some coarse oatmeal
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