vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Ice Cream
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
750Calories
5 gProtein
90 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein4.7 g
Carbohydrates90 g
Fiber0.4 g
Sugars63 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium468 mg
Calcium116 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
RASPBERRY ICE CREAM. Raspberries, 1 quart. Cinnamon, 1 teaspoon. Sugar, 1/0 pound. Cream, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.