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Philadelphia Ice Cream No. 3
From The household cook book, 1902
Serves 8
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
804Calories
7 gProtein
49 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein6.6 g
Carbohydrates49 g
Fiber0 g
Sugars42 g
Total Fat66 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol192 mg
Sodium72 mg
Potassium317 mg
Calcium220 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus194 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.3 mcg
Choline16 mg
Water184 g
Estimated from matched ingredients across 8 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; flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.