Vanilla Ice Cream

Name: Vanilla Ice Cream
Ingredients: Two quarts rich cream; one pint new milk; one pound sugar; one teaspoonful vanilla

From The Common sense recipe book, 1898

Presented as published in 1898. 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

8479Calories

54 gProtein

546 gCarbs

684 gFat

Full nutrition (34 nutrients)

Calories8479 kcal

Protein54 g

Carbohydrates546 g

Fiber0 g

Sugars477 g

Total Fat684 g

Saturated Fat391 g

Monounsaturated Fat141 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1988 mg

Sodium576 mg

Potassium2563 mg

Calcium1751 mg

Iron0.2 mg

Magnesium172 mg

Phosphorus1561 mg

Zinc6.3 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K45 mcg

Vitamin B60.9 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.7 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water1521 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 65. The excerpt below is the record exactly as published.

VANILLA ICE: CREAM, Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla

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