Peanut Ice Cream

Name: Peanut Ice Cream
Ingredients: 2 cups sugar; 3 eggs; 2 quarts milk; vanilla bean; 2 cups cream; 2 cups peanuts

From Most for your money cookbook, 1938

This recipe calls for much more milk than cream due to the richness of peanuts.

Presented as published in 1938. 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

6148Calories

145 gProtein

591 gCarbs

364 gFat

Full nutrition (34 nutrients)

Calories6148 kcal

Protein145 g

Carbohydrates591 g

Fiber25 g

Sugars496 g

Total Fat364 g

Saturated Fat132 g

Monounsaturated Fat48 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol716 mg

Sodium846 mg

Potassium5350 mg

Calcium2840 mg

Iron5 mg

Magnesium815 mg

Phosphorus3405 mg

Zinc18 mg

Copper1.5 mg

Manganese5.2 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E1 mg

Vitamin K11 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)2.4 mg

Folate0 mcg

Choline347 mg

Caffeine0 mg

Water2007 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 118. The excerpt below is the record exactly as published.

PEANUT ICE CREAM 2 CUPS SUGAR 3 EGGS 2 QUARTS MILK VANILLA BEAN 2 CUPS CREAM 2 CUPS PEANUTS

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