Peppermint Ice Cream

Name: Peppermint Ice Cream
Ingredients: Dissolve one package (five cents) of peppermint sticks; in 1 pint of milk; Add % pint whipped cream and freeze.

From The Wilson cook book, 1941

Presented as published in 1941. 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

894Calories

23 gProtein

52 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein23 g

Carbohydrates52 g

Fiber0 g

Sugars42 g

Total Fat68 g

Saturated Fat41 g

Monounsaturated Fat18 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol236 mg

Sodium204 mg

Potassium1075 mg

Calcium836 mg

Iron0.1 mg

Magnesium84 mg

Phosphorus701 mg

Zinc2.9 mg

Copper0 mg

Manganese0 mg

Vitamin D5.6 mcg

Vitamin C0 mg

Vitamin A596 mcg

Vitamin E1.7 mg

Vitamin K4.5 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.7 mg

Folate7 mcg

Choline126 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 32. The excerpt below is the record exactly as published.

Peppermint Ice Cream Dissolve one package (five cents) of peppermint sticks in 1 pint of milk. Add % pint whipped cream and freeze.

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