vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pure Ice Cream
From Twentieth century home cook book, 1905
Serves 14
Presented as published in 1905. 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
584Calories
3 gProtein
37 gCarbs
48 gFat
Full nutrition (23 nutrients)
Calories584 kcal
Protein2.7 g
Carbohydrates37 g
Sugars32 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Cholesterol138 mg
Sodium28 mg
Potassium130 mg
Calcium82 mg
Iron0 mg
Magnesium8.1 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water78 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.
PURE ICE CREAM. Take pure sweet cream ; to two quarts of cream add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.