Vanilla Ice Cream
From Durham cook book ..., 1921
Recipe by Miss Annie Louise Vaughan.
Presented as published in 1921. 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
1352Calories
28 gProtein
248 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories1352 kcal
Protein28 g
Carbohydrates248 g
Sugars224 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium778 mg
Calcium607 mg
Iron1.9 mg
Magnesium67 mg
Phosphorus526 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)2.6 mg
Folate50 mcg
Choline87 mg
Water459 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 56. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. Scald one pint milk, reserving enough to make smooth paste with one-fourth cup flour. Mix with hot milk and cook in double boiler one-half hour. Add beaten yolks of three eggs, cook five minutes longer, stirring constantly, then add one cup sugar, one salt spoon salt
Cook this with the app: pantry check, scaling, and the assistant.