vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Oriental Ice Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
430Calories
12 gProtein
74 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein12 g
Carbohydrates74 g
Fiber0.2 g
Sugars57 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol163 mg
Sodium112 mg
Potassium255 mg
Calcium189 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus212 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline135 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
ORIENTAL ICE CREAM. Mrs. C. E. McGowan. Half box of gelatine dissolved in one pint of water, add juice of one lemon and one cup sugar. When thor- oughly dissolved pour into large glass dish. Make a boiled custard of one pint milk, three eggs, one-half cup sugar, enough cornstarch to thicken
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