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Vanilla Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
Presented as published in 1880. 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
683Calories
7 gProtein
64 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein6.8 g
Carbohydrates64 g
Fiber0 g
Sugars53 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol174 mg
Sodium66 mg
Potassium236 mg
Calcium156 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline48 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Vanilla Ice Cream. The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one table-spoonful of vanilla extract, and when the cream is added, another tea-cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.