vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From Mary Jane's cook book, 1916
Serves 8
Makes 2 quarts.
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
658Calories
6 gProtein
58 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein6 g
Carbohydrates58 g
Fiber0 g
Sugars53 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol174 mg
Sodium66 mg
Potassium227 mg
Calcium154 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline48 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. Milk, 1 pint. Eggs, 2. Sugar, 2 cups. Vanilla extract, 1 tablespoon. Flour, 1 large tablespoon. Cream, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.