Vanilla Ice Cream
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
4008Calories
19 gProtein
237 gCarbs
334 gFat
Full nutrition (32 nutrients)
Calories4008 kcal
Protein19 g
Carbohydrates237 g
Fiber0 g
Sugars202 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium196 mg
Potassium922 mg
Calcium576 mg
Iron0.1 mg
Magnesium57 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 123. The excerpt below is the record exactly as published.
Vanilla Ice Cream (custard foundation'' 2 c. scalded milk 1 egg 1 tsp. flour }4 tsp. salt 1 c. sugar 1 qt. thin cream 2 tsp. vanilla Method. — Mix flour, sugar, and salt, add the egg slightly beaten, and then the scalded milk gradually. Cook over hot water in a double boiler for 15 to 20 minutes, stirring constantly at first. Remove from the fire, cool, add the cream and flavoring, strain, and freeze. If custard has a curdled appearance it will disappear in the freezing. Serve with Chocolate Sauce. (See Lesson 21, page 279.) (Basis for class, whole rule.) 2. Vanilla Ice Cream 1 qt. thin cream 1 pinch of salt 1 c. sugar 1 V2 tsp. vanilla
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Cook this with the app: pantry check, scaling, and the assistant.