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Refrigerator Ice Cream
From Boston Cooking-School cook book, 1896
Serves 4
General Directions for Freezing, p. 576.
Presented as published in 1896. 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
620Calories
8 gProtein
87 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein8.5 g
Carbohydrates87 g
Fiber0 g
Sugars84 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol82 mg
Sodium2510 mg
Potassium340 mg
Calcium264 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus220 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Choline33 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.
REFRIGERATOR ICE CREAM 3 cups milk Few grains salt 2 teaspoons gelatine 2 egg yolks 1 cup sugar or 24 cup sugar and 2 egg whites 6 tablespoons corn sirup 1 cup whipping cream 2 teaspoons flour 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.