Plain Ice Cream
From Royal baker and pastry cook, 1913
One can condensed milk and 1 cup milk may be mixed and added in place of cream.
Presented as published in 1913. 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
2874Calories
40 gProtein
253 gCarbs
193 gFat
Full nutrition (34 nutrients)
Calories2874 kcal
Protein40 g
Carbohydrates253 g
Fiber0 g
Sugars225 g
Total Fat193 g
Saturated Fat108 g
Monounsaturated Fat41 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol913 mg
Sodium426 mg
Potassium1348 mg
Calcium947 mg
Iron2.7 mg
Magnesium103 mg
Phosphorus974 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.9 mg
Folate72 mcg
Choline381 mg
Caffeine0 mg
Water779 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.
Plain Ice Cream. — Scald 1 pint milk; mix 1 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
Cook this with the app: pantry check, scaling, and the assistant.