Plain Ice Cream

Name: Plain Ice Cream
Ingredients: each quart of cream; f cup of sugar; lj teaspoons vanilla; 1 teaspoon of salt

From Foods, their selection and preparation, 1935

This is sometimes called Philadelphia ice cream.

Presented as published in 1935. 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

3620Calories

19 gProtein

137 gCarbs

334 gFat

Full nutrition (33 nutrients)

Calories3620 kcal

Protein19 g

Carbohydrates137 g

Fiber0 g

Sugars101 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium778 mg

Potassium920 mg

Calcium575 mg

Iron0.1 mg

Magnesium57 mg

Phosphorus534 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.

Plain ice cream (sometimes called Phila¬ delphia ice cream) is prepared from cream, sugar, and flavoring. To each quart of cream (18 per cent fat), f cup of sugar, lj teaspoons vanilla, and \ teaspoon of salt are used. Gelatin (1 \ teaspoons to each quart of cream

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