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Vanilla Ice Cream
From The household cook book, 1902
Serves 2
This is one of the most popular creams.
Presented as published in 1902. 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
668Calories
19 gProtein
144 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories668 kcal
Protein19 g
Carbohydrates144 g
Fiber27 g
Sugars97 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol37 mg
Sodium358 mg
Potassium10 mg
Calcium602 mg
Iron4 mg
Magnesium0.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 327. The excerpt below is the record exactly as published.
VANILLA ICE CREAM.— Use 1 tablespoon of vanilla extract, or f ounce of vanilla sugar to each quart of ice cream
Cook this with the app: pantry check, scaling, and the assistant.