Peppermint Ice Cream
From Anson County cook book, 1928
Presented as published in 1928. 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
3355Calories
19 gProtein
71 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3355 kcal
Protein19 g
Carbohydrates71 g
Fiber0 g
Sugars23 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium207 mg
Potassium910 mg
Calcium574 mg
Iron0.1 mg
Magnesium57 mg
Phosphorus535 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 40. The excerpt below is the record exactly as published.
PEPPERMINT ICE CREAM 12 sticks peppermint candy 1 qt. cream
Cook this with the app: pantry check, scaling, and the assistant.