Vanilla Cream Ice

Name: Vanilla Cream Ice
Ingredients: two yolks of eggs; half a pint of milk; a tablespoonful of Swiss milk; sufficient sugar to sweeten; a saltspoonful of essence of vanilla

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

This is an excellent substitute when cream cannot be obtained.

Presented as published in 1880. 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

289Calories

21 gProtein

12 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories289 kcal

Protein21 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat17 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium235 mg

Potassium504 mg

Calcium356 mg

Iron1.8 mg

Magnesium41 mg

Phosphorus444 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline337 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 227. The excerpt below is the record exactly as published.

vanilla cream ice. When cream cannot be obtained an ex- cellent substitute can be made by. mix- ing two yolks of eggs with half a pint of milk and a tablespoonful of Swiss milk. Add sufficient sugar to sweeten the whole if the Swiss milk has not already sweetened it sufficiently. Add to this a saltspoonful of essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.