vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From The home cook book, 1905
Serves 4
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
677Calories
9 gProtein
55 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein8.7 g
Carbohydrates55 g
Fiber0 g
Sugars51 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium388 mg
Potassium189 mg
Calcium101 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
VANILLA ICE CREAM Cook in a double-boiler one quart of rich milk, half a tea- spoon of salt, a cup of sugar, and add four beaten eggs when you have stirred in the other ingredients. Set the custard to cool, and when cold, add a tablespoon of vanilla. Whip a pint of cream
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