Refrigerator Ice Cream

Name: Refrigerator Ice Cream
Ingredients: 2 egg whites; 1.5 cup sugar; 2 tablespoons corn syrup; 2 egg yolks; 0.5 teaspoon salt; 1 tablespoon vanilla; 1 pint cream

From The Gertrude Bobbitt Circle cook book, 1948

Any fruit may be added; if fruit is used, stir mixture once after freezing begins.

Presented as published in 1948. 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

3070Calories

21 gProtein

353 gCarbs

178 gFat

Full nutrition (33 nutrients)

Calories3070 kcal

Protein21 g

Carbohydrates353 g

Fiber0 g

Sugars334 g

Total Fat178 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium1293 mg

Potassium481 mg

Calcium297 mg

Iron0.2 mg

Magnesium31 mg

Phosphorus268 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 37. The excerpt below is the record exactly as published.

REFRIGERATOR ICE CREAM Beat 2 egg whites. Continue beating and add lA cup sugar and 2 tablespoons corn syrup. Add 2 egg yolks. Continue beating 5 minutes and add V2 teaspoon salt and 1 tablespoon vanilla. Set this mixture aside and in another bowl, whip until thick (but not stiff) 1 pint cream

Cook this with the app: pantry check, scaling, and the assistant.