vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sherry Ice Cream
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
48Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (26 nutrients)
Calories48 kcal
Protein0.8 g
Carbohydrates6.9 g
Fiber0.2 g
Total Fat2.1 g
Saturated Fat1.3 g
Cholesterol7.3 mg
Sodium15 mg
Potassium47 mg
Calcium30 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1.9 mg
Vitamin A24 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3 mcg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
Sherry Ice Cream. — Make plain ice cream and add sherry to taste
Cook this with the app: pantry check, scaling, and the assistant.