vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice-cream
From The table, 1889
Serves 3
Serve in a cold dessert dish.
Presented as published in 1889. 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
537Calories
18 gProtein
84 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein18 g
Carbohydrates84 g
Fiber0 g
Sugars82 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol391 mg
Sodium205 mg
Potassium384 mg
Calcium257 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus362 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline323 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 308. The excerpt below is the record exactly as published.
Vanilla Ice-cream. — Boil in a saucepan one pint of milk with half a vanilla-bean; put in a vessel half a pound of powdered sugar, and six egg yolks, and with a spatula mix thoroughly for ten minutes; then add it to the boiling milk, stirring for two minutes longer, and pour the whole into a copper basin, placing it on a moderate stove to heat for five minutes, stirring at the bottom continually with the spatula, and being careful not to let it boil. Remove from off the fire, place it on a table, and add immediately one pint of sweet cream
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