vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Ice Cream
From Kirmess cook book, 1907
Serves 8
Any flavor or combination of flavors may be used.
Presented as published in 1907. 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
503Calories
2 gProtein
30 gCarbs
42 gFat
Full nutrition (32 nutrients)
Calories503 kcal
Protein2.4 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium117 mg
Calcium72 mg
Iron0 mg
Magnesium7.3 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 162. The excerpt below is the record exactly as published.
PHILADELPHIA ICE CREAM. Mrs, T. K. Egbert, New York. Two quarts of cream, three tablespoonfuls of arrow- root, the whites of eight eggs well beaten, one pound of powdered sugar. Boil the cream, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean and boil it in the cream. Freeze. PIIILADELPIIIA ICE CREAM. Mrs, C. C, D. R.J Los Angeles , Cat. In a double boiler scald one pint of cream. Add one cupful of granulated sugar and stir until it is dissolved. Add a second pint of cream, take immediately from the fire and set away to cool. When cold add one table- spoonful of vanil
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