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Philadelphia Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Baking powder boxes make pretty molds.
Presented as published in 1914. 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
555Calories
4 gProtein
40 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein3.7 g
Carbohydrates40 g
Fiber0 g
Sugars35 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol125 mg
Sodium1657 mg
Potassium175 mg
Calcium123 mg
Iron0 mg
Magnesium12 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline7.2 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 100. The excerpt below is the record exactly as published.
PHILADELPHIA ICE CREAM. (a) Three cups cream and one cup milk, or one quart thin cream, scant cup sugar and dash salt. (b) Flavoring
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