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Philadelphia Ice Cream No. 2
From The household cook book, 1902
Serves 16
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
475Calories
3 gProtein
20 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein3.4 g
Carbohydrates20 g
Fiber0 g
Sugars16 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol124 mg
Sodium36 mg
Potassium159 mg
Calcium109 mg
Iron0 mg
Magnesium11 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 323. The excerpt below is the record exactly as published.
lb.) of sugar, and flavor to taste. This makes the simplest form of ice cream, and these materi- als form the basis, and the above are the standard proportions for all the best Philadelphia ice creams. We give 1 or 2 other recipes for Philadelphia ice cream which are sometimes used. PHILADELPHIA ICE CREAM No. 2.— Mix together 2 quarts of thick cream and 1 pint of milk and ^ lb. of sugar; dissolve 1 table- spoon of soda in 4 tablespoons of hot water
Cook this with the app: pantry check, scaling, and the assistant.