Plain Ice Cream
From The Raleigh cook book, 1907
Presented as published in 1907. 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
5399Calories
109 gProtein
327 gCarbs
411 gFat
Full nutrition (34 nutrients)
Calories5399 kcal
Protein109 g
Carbohydrates327 g
Fiber0 g
Sugars295 g
Total Fat411 g
Saturated Fat232 g
Monounsaturated Fat88 g
Polyunsaturated Fat5 g
Omega-30.3 g
Cholesterol1757 mg
Sodium1165 mg
Potassium4044 mg
Calcium3062 mg
Iron2.8 mg
Magnesium308 mg
Phosphorus2803 mg
Zinc12 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A864 mcg
Vitamin E2.5 mg
Vitamin K23 mcg
Vitamin B61.7 mg
Vitamin B1212 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)2.7 mg
Folate73 mcg
Choline791 mg
Caffeine0 mg
Water2377 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
Plain Iee Cream.—™ gallon fresh milk; 3 eggs; 1 light tablespoon gelatine; 1 quart cream; 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.