Philadelphia Ice Cream

Name: Philadelphia Ice Cream
Ingredients: 1 pint of milk; 1 pint of cream; 1 cup of sugar; 1 tablespoon of vanilla

From The Federation cook book, 1910

Presented as published in 1910. 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

2713Calories

25 gProtein

242 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2713 kcal

Protein25 g

Carbohydrates242 g

Fiber0 g

Sugars226 g

Total Fat183 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium285 mg

Potassium1209 mg

Calcium890 mg

Iron0.1 mg

Magnesium88 mg

Phosphorus760 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water709 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.

Philadelphia Ice Cream — 1 pint of milk 1 pint of cream 1 cup of sugar 1 tablespoon of vanilla

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