vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 9
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
778Calories
11 gProtein
70 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein11 g
Carbohydrates70 g
Fiber0 g
Sugars64 g
Total Fat51 g
Saturated Fat32 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.1 g
Cholesterol287 mg
Sodium191 mg
Potassium490 mg
Calcium365 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus328 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A568 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline81 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 202. The excerpt below is the record exactly as published.
Vanilla Ice Cream (three quarts)
Cook this with the app: pantry check, scaling, and the assistant.