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Philadelphia Ice Cream
From Boston Cooking-School cook book, 1896
Serves 6
General Directions for Freezing, p. 576.
Presented as published in 1896. 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
642Calories
3 gProtein
31 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories642 kcal
Protein3.2 g
Carbohydrates31 g
Fiber0 g
Sugars26 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium1649 mg
Potassium157 mg
Calcium97 mg
Iron0 mg
Magnesium9.9 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.
Philadelphia Ice Cream has no thickening. French Ice Cream is made with egg yolks as thickening. Ice creams may be served plain or in ways suggested, p. 595 to p..598: PHILADELPHIA ICE CREAM 1 quart thin cream 34 cup sugar 11% tablespoons vanilla Few grains salt
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