Plum Ice Cream
From Left-overs made palatable, 1902
Preserved fruit of almost any description can be used in this cream. If the fruit is very rich and sweet, three-quarters of a cup will be sufficient.
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
2554Calories
24 gProtein
401 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories2554 kcal
Protein24 g
Carbohydrates401 g
Fiber8.2 g
Sugars349 g
Total Fat101 g
Saturated Fat56 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol471 mg
Sodium263 mg
Potassium1205 mg
Calcium732 mg
Iron3 mg
Magnesium90 mg
Phosphorus639 mg
Zinc3.5 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D4.5 mcg
Vitamin C108 mg
Vitamin A202 mcg
Vitamin E1.4 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate56 mcg
Choline225 mg
Caffeine0 mg
Water728 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 53. The excerpt below is the record exactly as published.
PLUM ICE CREAV Rind 1 lemon 1 cup plum preserve Yolk 1 egg 1 piece cinnamon stick i cup sugar i£ cups milk 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.