vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
To Bake Ice Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
112Calories
1 gProtein
13 gCarbs
6 gFat
Full nutrition (27 nutrients)
Calories112 kcal
Protein1.3 g
Carbohydrates13 g
Total Fat6.3 g
Saturated Fat2.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Cholesterol23 mg
Sodium78 mg
Potassium27 mg
Calcium7.6 mg
Iron0.3 mg
Magnesium2.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C1 mg
Vitamin A14 mcg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.
TO BAKE ICE CREAM. Cover a hard frozen brick or mold of cream thickly with meringue from the white of an egg beaten stiff with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.