vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Ice Cream
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
681Calories
3 gProtein
44 gCarbs
56 gFat
Full nutrition (23 nutrients)
Calories681 kcal
Protein3.2 g
Carbohydrates44 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.
Philadelphia ice cream. Dissolve one-half pound of sugar in one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.