vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peppermint Ice Cream
From Atlanta women's club cook book, 1921
Serves 8
Presented as published in 1921. 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
662Calories
4 gProtein
63 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein4.4 g
Carbohydrates63 g
Fiber0 g
Sugars39 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium69 mg
Potassium208 mg
Calcium148 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.
PEPPERMINT ICE CREAM. 1 pt. milk. 1 lb. peppermint stick candy, 1 qt. cream
Cook this with the app: pantry check, scaling, and the assistant.