Philadelphia Ice-Cream

Name: Philadelphia Ice-Cream
Ingredients: one quart of thin cream; one scant cup of sugar; speck of salt

From The home science cook book, 1902

For a smooth, rich ice-cream.

Presented as published in 1902. 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

3794Calories

19 gProtein

186 gCarbs

334 gFat

Full nutrition (23 nutrients)

Calories3794 kcal

Protein19 g

Carbohydrates186 g

Sugars151 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Cholesterol965 mg

Sodium195 mg

Potassium911 mg

Calcium575 mg

Iron0.1 mg

Magnesium56 mg

Phosphorus534 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Niacin (B3)0.6 mg

Water544 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 82. The excerpt below is the record exactly as published.

Philadelphia Ice-Cream. One quart of thin cream, one scant cup of sugar, speck of salt

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