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Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: 5 servings
Ingredients: one pint of cream; one quart of milk; eight yolks of eggs; half pound of sugar; one vanilla bean

From The Hotel St. Francis cook book, 1919

Serves 5

Presented as published in 1919. 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

730Calories

18 gProtein

58 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories730 kcal

Protein18 g

Carbohydrates58 g

Fiber0 g

Sugars55 g

Total Fat47 g

Saturated Fat25 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol417 mg

Sodium208 mg

Potassium496 mg

Calcium342 mg

Iron1.4 mg

Magnesium39 mg

Phosphorus409 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A190 mcg

Vitamin E0.9 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate38 mcg

Choline270 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.

Vanilla ice cream. One pint of cream, one quart of milk, eight yolks of eggs, half pound of sugar and one vanilla bean

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