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Rich Ice Cream

Name: Rich Ice Cream
Yield: 8 servings
Ingredients: one quart of cream; the yolks of three eggs; half a pound of white sugar; the juice of three or four lemons

From The complete cook book, 1900

Serves 8

The heat of the cream partially cooks the eggs.

Presented as published in 1900. 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

549Calories

5 gProtein

36 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories549 kcal

Protein5.1 g

Carbohydrates36 g

Fiber1.1 g

Sugars29 g

Total Fat44 g

Saturated Fat24 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol190 mg

Sodium52 mg

Potassium192 mg

Calcium92 mg

Iron0.6 mg

Magnesium12 mg

Phosphorus110 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C20 mg

Vitamin A30 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline57 mg

Caffeine0 mg

Water116 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 124. The excerpt below is the record exactly as published.

RICH ICE CREAM. To one quart of cream use the yolks of three eggs. Put the cream over the fire till it boils, during which time the eggs are beaten up with half a pound of white sugar, powdered fine; and when the cream boils, stir it upon the eggs and sugar, then let it stand till quite cold; then add the juice of three or four lemons

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