Vanilla Ice Cream
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1689Calories
29 gProtein
145 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1689 kcal
Protein29 g
Carbohydrates145 g
Fiber0 g
Sugars138 g
Total Fat107 g
Saturated Fat61 g
Monounsaturated Fat22 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol329 mg
Sodium329 mg
Potassium1356 mg
Calcium1046 mg
Iron0.1 mg
Magnesium104 mg
Phosphorus873 mg
Zinc3.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 29. The excerpt below is the record exactly as published.
Vanilla Ice Cream 1 C. thin cream 3 C. milk % sugar 11/2 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.