vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Vanilla Ice Cream
From The national course in home economics, 1917
Serves 6
Recipe by Ione Anderson.
Presented as published in 1917. 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
781Calories
12 gProtein
62 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein12 g
Carbohydrates62 g
Fiber0 g
Sugars58 g
Total Fat54 g
Saturated Fat27 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol140 mg
Sodium86 mg
Potassium360 mg
Calcium272 mg
Iron0 mg
Magnesium27 mg
Phosphorus231 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E1.5 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 226. The excerpt below is the record exactly as published.
PLAIN VANILLA. ICE CREAM. One quart of milk, the yolks of three eggs, three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Scald but do not boi . Then put the whites of three eggs into one and one-half pints of cream; whip it. Mix the milk and cream, flavor and freeze. Two teaspoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.