Vanilla Ice-Cream

Name: Vanilla Ice-Cream
Ingredients: one quart of milk; three-quarters of a pound of sugar; a vanilla bean split in two; the yolks of eight eggs; one-half a gill of milk; one quart of raw cream

From Louis' every woman's cook book, 1910

Extract of vanilla may be used instead of the vanilla bean, added only when cooled.

Presented as published in 1910. 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

5731Calories

103 gProtein

426 gCarbs

406 gFat

Full nutrition (34 nutrients)

Calories5731 kcal

Protein103 g

Carbohydrates426 g

Fiber0 g

Sugars391 g

Total Fat406 g

Saturated Fat223 g

Monounsaturated Fat91 g

Polyunsaturated Fat8.8 g

Omega-30.3 g

Cholesterol2577 mg

Sodium1158 mg

Potassium3028 mg

Calcium2075 mg

Iron7.2 mg

Magnesium229 mg

Phosphorus2372 mg

Zinc12 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A971 mcg

Vitamin E4.7 mg

Vitamin K24 mcg

Vitamin B61.6 mg

Vitamin B129.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.3 mg

Niacin (B3)2 mg

Folate188 mcg

Choline1360 mg

Caffeine0 mg

Water1764 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 52. The excerpt below is the record exactly as published.

VANILLA ICE-CREAM ^ Boil one quart of milk with three-quarters of a pound of sugar and a vanilla bean split in two. Have the yolks of eight eggs mixed with one-half a gill of milk in a bowl. Stir the boiling milk into the yolks of eggs, and then put it all back into the saucepan and stir on the fire for a few minutes until it thickens a little. Remove from the fire, add one quart of raw cream

Cook this with the app: pantry check, scaling, and the assistant.