Picnic Ice Cream

Name: Picnic Ice Cream
Ingredients: 3 pints milk; 1 pint cream; 14 cups sugar; whites of 3 eggs beaten to a stiff froth

From Blue Ribbon and Pure Gold 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

2892Calories

76 gProtein

137 gCarbs

228 gFat

Full nutrition (34 nutrients)

Calories2892 kcal

Protein76 g

Carbohydrates137 g

Fiber0 g

Sugars121 g

Total Fat228 g

Saturated Fat127 g

Monounsaturated Fat50 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol1216 mg

Sodium866 mg

Potassium2855 mg

Calcium2170 mg

Iron2.7 mg

Magnesium220 mg

Phosphorus2041 mg

Zinc9.1 mg

Copper0.1 mg

Manganese0 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 and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 63. The excerpt below is the record exactly as published.

Picnic Ice Cream—Take 3 pints milk, 1 pint cream, 14 cups sugar, whites of 3 eggs beaten to a stiff froth

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