vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rich Smooth Ice Cream
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
729Calories
3 gProtein
56 gCarbs
56 gFat
Full nutrition (23 nutrients)
Calories729 kcal
Protein3.2 g
Carbohydrates56 g
Sugars50 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.5 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Rich Smooth Ice Cream Can be made by whipping one quart cream, one and a half cups sugar
Cook this with the app: pantry check, scaling, and the assistant.