Vanilla Ice Cream
From A laboratory manual of foods and cookery, 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
3614Calories
19 gProtein
136 gCarbs
334 gFat
Full nutrition (32 nutrients)
Calories3614 kcal
Protein19 g
Carbohydrates136 g
Fiber0 g
Sugars101 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium194 mg
Potassium917 mg
Calcium575 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
Water547 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 109. The excerpt below is the record exactly as published.
Vanilla Ice Cream Ingredients : i qt. cream f c. sugar i tsp. vanilla Method : Scald \ the cream, add the sugar, remainder of cream and vanilla. Cool and freeze according to directions. Chocolate Sauce Ingredients : i oz. chocolate i tbsp. butter i c. sugar \ c. water i tsp. vanilla Method : Melt chocolate, add butter, sugar, water. Boil 15 minutes, cool, and add vanilla. Strawberry Ice Cream Ingredients : i qt. berries 2 c. sugar i qt. cream Method : Mash berries, add sugar and let stand i hour. Rub through a colander or fine strainer. Add the cream whipped. Frozen Custard I Ingredients : 2 c. milk i tbsp. vanilla i c. sugar i pt. cream 3 eggs DESSERTS 275 Frozen Custard II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla Method : Make a custard of first four ingredients. Strain, cool, add cream and vanilla. Freeze. Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream Method : Cook first three ingredients 20 minutes in double boiler, add yolks and cook 2 minutes. Add caramel, strain, cool, and add cream. Caramel Ice Cream II Ingredients : 2 c. scalded milk i c. sugar i c. sugar | c. boiling water 3 eggs i qt. thin cream | tsp. salt 2 tsp. vanilla
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