Plain Ice Cream
From A text-book of cooking, 1915
Presented as published in 1915. 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
3640Calories
19 gProtein
137 gCarbs
334 gFat
Full nutrition (32 nutrients)
Calories3640 kcal
Protein19 g
Carbohydrates137 g
Fiber0 g
Sugars102 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium195 mg
Potassium930 mg
Calcium576 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus535 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
Caffeine0 mg
Water552 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 78. The excerpt below is the record exactly as published.
PLAIN ICE CREAM 1 quart cream f cupful sugar 1 tablespoonful vanilla Prepare as directed in Method of Mixing Frozen Foods, p. 188. CHOCOLATE ICE CREAM 1 quart cream 1 cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.