Plain Ice Cream
From The royal baker and pastry cook, 1902
One can condensed milk and 1 cup milk may be mixed and added in place of cream.
Presented as published in 1902. 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
2731Calories
27 gProtein
253 gCarbs
183 gFat
Full nutrition (31 nutrients)
Calories2731 kcal
Protein27 g
Carbohydrates253 g
Sugars224 g
Total Fat183 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium284 mg
Potassium1210 mg
Calcium891 mg
Iron1 mg
Magnesium91 mg
Phosphorus776 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate25 mcg
Choline87 mg
Water703 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 56. The excerpt below is the record exactly as published.
Plain Ice Cream. — Scald 1 pint milk ; mix I cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk, stir over fire till thick and smooth, cover and cook 20 minutes. Strain and cool. Add 1 pint cream, fla- voring desired, and freeze. One can condensed milk and 1 cup milk may be mixed and added in place of cream. Very good ice cream may be made without the addition of any cream. Philadelphia Ice Cream. — Scald 1 pint cream. Add 1 cup sugar
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