vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From Atlanta women's club cook book, 1921
Serves 7
Mrs. John Hardwick
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
476Calories
16 gProtein
68 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein16 g
Carbohydrates68 g
Fiber0.1 g
Sugars63 g
Total Fat16 g
Saturated Fat8.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol130 mg
Sodium190 mg
Potassium659 mg
Calcium527 mg
Iron0.4 mg
Magnesium53 mg
Phosphorus465 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline137 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 93. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. 11/2 cups sugar. 3 pts. milk. 2 t-spoons vanilla. 3 eggs. 5 tbls. cornstarch mixed with cold water
Cook this with the app: pantry check, scaling, and the assistant.