One Gallon of Ice Cream

Name: One Gallon of Ice Cream
Ingredients: Three quarts single cream.; two pounds sugar.; yolks of sixteen eggs.

From The Central cook book, 1924

Mrs. C. A. Wattin.

Presented as published in 1924. 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

14277Calories

158 gProtein

1016 gCarbs

1080 gFat

Full nutrition (34 nutrients)

Calories14277 kcal

Protein158 g

Carbohydrates1016 g

Fiber0 g

Sugars908 g

Total Fat1080 g

Saturated Fat598 g

Monounsaturated Fat236 g

Polyunsaturated Fat15 g

Omega-30.3 g

Cholesterol5871 mg

Sodium1724 mg

Potassium3846 mg

Calcium2177 mg

Iron14 mg

Magnesium267 mg

Phosphorus3186 mg

Zinc17 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A1280 mcg

Vitamin E8.4 mg

Vitamin K70 mcg

Vitamin B62.2 mg

Vitamin B127.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.7 mg

Niacin (B3)2.3 mg

Folate376 mcg

Choline2352 mg

Caffeine0 mg

Water2243 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 51. The excerpt below is the record exactly as published.

One Gallon of Ice Cream ‘Three quarts single cream, two pounds sugar; flavor to taste with vanilla or fruits. Cook to boiling point, add yolks of six- teen egg

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