vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tea Ice Cream
From Twentieth century home cook book, 1905
Serves 8
This makes a large quantity.
Presented as published in 1905. 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
666Calories
10 gProtein
71 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein9.9 g
Carbohydrates71 g
Fiber0 g
Sugars68 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol120 mg
Sodium112 mg
Potassium457 mg
Calcium354 mg
Iron0 mg
Magnesium35 mg
Phosphorus296 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine7.1 mg
Water325 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
TEA ICE CREAM, To one pound granulated sugar put one pint of strong green tea, one and a half pints of cream, two quarts of milk and ver}^ little cinnamon water
Cook this with the app: pantry check, scaling, and the assistant.