Picnic Ice Cream

Name: Picnic Ice Cream
Ingredients: 3 pints milk; 1 pint cream; 1144 cups sugar; whites of 3 eggs beaten to a stiff froth

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

3860Calories

76 gProtein

387 gCarbs

229 gFat

Full nutrition (34 nutrients)

Calories3860 kcal

Protein76 g

Carbohydrates387 g

Fiber0 g

Sugars372 g

Total Fat229 g

Saturated Fat127 g

Monounsaturated Fat50 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol1216 mg

Sodium868 mg

Potassium2860 mg

Calcium2172 mg

Iron2.8 mg

Magnesium221 mg

Phosphorus2041 mg

Zinc9.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A708 mcg

Vitamin E2.3 mg

Vitamin K12 mcg

Vitamin B61.3 mg

Vitamin B129.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.9 mg

Folate71 mcg

Choline701 mg

Caffeine0 mg

Water1675 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.

Picnic Ice Cream—Take 3 pints milk, 1 pint cream, 1144 cups sugar, whites of 3 eggs beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.