Oatmeal Ice Cream
From Lillian Massey school recipes, 1913
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
2622Calories
37 gProtein
199 gCarbs
188 gFat
Full nutrition (34 nutrients)
Calories2622 kcal
Protein37 g
Carbohydrates199 g
Fiber8.6 g
Sugars125 g
Total Fat188 g
Saturated Fat106 g
Monounsaturated Fat39 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium288 mg
Potassium1502 mg
Calcium932 mg
Iron3.7 mg
Magnesium204 mg
Phosphorus1109 mg
Zinc6.2 mg
Copper0.3 mg
Manganese3.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline121 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 37. The excerpt below is the record exactly as published.
OATMEAL ICE CREAM. 1c. rolled oats. 4-¢c. sugar. 1 pint milk. 1 pt. thin cream. 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.