Philadelphia Vanilla Ice Cream
From Student's manual in household arts, 1915
Presented as published in 1915. 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
2713Calories
25 gProtein
242 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories2713 kcal
Protein25 g
Carbohydrates242 g
Fiber0 g
Sugars226 g
Total Fat183 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium2618 mg
Potassium1210 mg
Calcium891 mg
Iron0.1 mg
Magnesium88 mg
Phosphorus760 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water709 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
Philadelphia Vanilla Ice Cream. 1 pt. cream i t. salt 1 pt. milk 1 T. vanilla 1 C. sugar 1. Mix ingredients together. 2. Stir until' sugar is dissolved then freeze. 276 FOOD AND COOKERY French Vanilla Ice Cream. 2 C. scalded milk 1 egg I C. sugar 1 pt. cream 1 t. salt
Cook this with the app: pantry check, scaling, and the assistant.