vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Ice-Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Follow directions for freezing in a freezer.
Presented as published in 1885. 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
562Calories
17 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein17 g
Carbohydrates91 g
Fiber0 g
Sugars91 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium560 mg
Calcium429 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus427 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 280. The excerpt below is the record exactly as published.
PLAIN ICE-CREAM. The sort of ice-cream usually made at home is composed of milk, with a small proportion of cream, with eggs and sugar added to it : for instance, dissolve half a pound of sugar in a quart of milk, place it over the fire, ana let it heat to the boiling point ; meantime beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.