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Vanilla Ice Cream
From The Twin-city housewife, 1920
Serves 6
Recipe by Mrs. Robert Lassiter, Charlotte.
Presented as published in 1920. 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
664Calories
3 gProtein
39 gCarbs
56 gFat
Full nutrition (32 nutrients)
Calories664 kcal
Protein3.2 g
Carbohydrates39 g
Fiber0 g
Sugars33 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium153 mg
Calcium96 mg
Iron0 mg
Magnesium9.5 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 52. The excerpt below is the record exactly as published.
Vanilla Ice Cream One quart cream, seven ounces of sugar, one-half a vanilla bean
Cook this with the app: pantry check, scaling, and the assistant.