vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From Kirmess cook book, 1907
Serves 9
Serve with hot or cold chocolate, or cold strawberry sauce.
Presented as published in 1907. 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
822Calories
11 gProtein
98 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein11 g
Carbohydrates98 g
Fiber0 g
Sugars95 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol265 mg
Sodium119 mg
Potassium319 mg
Calcium220 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus246 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline134 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 162. The excerpt below is the record exactly as published.
a quart of milk, seven eggs and four cupfuls of granulated sugar. Remove from the fire and flavor with vanilla extract When cold beat into the custard a quart of rich cream
Cook this with the app: pantry check, scaling, and the assistant.