vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Ice Cream
From The household cook book, 1902
Serves 7
Flavor to suit the taste.
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
746Calories
10 gProtein
73 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein9.9 g
Carbohydrates73 g
Fiber0 g
Sugars64 g
Total Fat48 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol165 mg
Sodium57 mg
Potassium462 mg
Calcium332 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus286 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A411 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline52 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 324. The excerpt below is the record exactly as published.
PHILADELPHIA ICE CREAM No. 3— Heat 3 cups of fresh milk, and when it comes to the scalding^point have ready 2 table- spoons of arrowroot dissolved in a little cold milk and add it; when of the consistency of cream, remove from the fire and cool, stirring frequently to prevent lumping; add this custard to 1|- quarts of well* whipped cream, and 1^ cups sugar
Cook this with the app: pantry check, scaling, and the assistant.