vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Ice Cream (Vanilla)
From How we cook in Tennessee .., 1906
Serves 7
Part of the cream may be whipped and added to the ice cream when partly frozen.
Presented as published in 1906. 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
778Calories
8 gProtein
69 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein8 g
Carbohydrates69 g
Fiber0 g
Sugars65 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol155 mg
Sodium83 mg
Potassium346 mg
Calcium255 mg
Iron0 mg
Magnesium25 mg
Phosphorus218 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline25 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 126. The excerpt below is the record exactly as published.
Philadelphia Ice Cream (Vanilla). — One-quarter box of Knox's Sparkling Gelatine, half a cup of cold milk, one quart of milk, one quart of cream, two cups of sugar, two tablespoon- fuls of vanilla extrac
Cook this with the app: pantry check, scaling, and the assistant.