Peanut Ice Cream

Name: Peanut Ice Cream
Ingredients: 1 quart cream; 1 heaping tablespoon grated chocolate; 1 teacup of roasted peanuts; pinch of salt; vanilla

From The Raleigh cook book, 1907

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

4200Calories

62 gProtein

72 gCarbs

414 gFat

Full nutrition (33 nutrients)

Calories4200 kcal

Protein62 g

Carbohydrates72 g

Fiber15 g

Sugars16 g

Total Fat414 g

Saturated Fat205 g

Monounsaturated Fat109 g

Polyunsaturated Fat24 g

Cholesterol965 mg

Sodium216 mg

Potassium2073 mg

Calcium670 mg

Iron2.7 mg

Magnesium339 mg

Phosphorus1169 mg

Zinc7.3 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A0 mcg

Vitamin E11 mg

Vitamin K23 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)22 mg

Folate185 mcg

Choline85 mg

Caffeine1.1 mg

Water555 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.

Peanut Ice Cream.—1 quart cream; 1 heaping tablespoon grated chocolate; 1 teacup of roasted peanuts ground or rolled fine; pinch of salt; vanilla

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