vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
The Best Ice Cream
From How we cook in Tennessee .., 1906
Serves 16
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
603Calories
4 gProtein
7 gCarbs
63 gFat
Full nutrition (22 nutrients)
Calories603 kcal
Protein3.5 g
Carbohydrates6.7 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Cholesterol181 mg
Sodium36 mg
Potassium170 mg
Calcium108 mg
Iron0 mg
Magnesium10 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water102 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 125. The excerpt below is the record exactly as published.
The Best Ice Cream. — Sweeten and flavor three quarts of rich cream
Cook this with the app: pantry check, scaling, and the assistant.