Vanilla Ice Cream
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. B. M. Pardue, Moravian Falls Club
Presented as published in 1947. 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
2250Calories
50 gProtein
248 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2250 kcal
Protein50 g
Carbohydrates248 g
Fiber0 g
Sugars243 g
Total Fat120 g
Saturated Fat62 g
Monounsaturated Fat30 g
Polyunsaturated Fat7.1 g
Omega-30.4 g
Cholesterol893 mg
Sodium10071 mg
Potassium1605 mg
Calcium1120 mg
Iron3.5 mg
Magnesium122 mg
Phosphorus1229 mg
Zinc5.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D13 mcg
Vitamin C3.7 mg
Vitamin A958 mcg
Vitamin E2.4 mg
Vitamin K8.4 mcg
Vitamin B60.8 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.6 mg
Folate92 mcg
Choline609 mg
Caffeine0 mg
Water895 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 28. The excerpt below is the record exactly as published.
VANILLA ICE CREAM 2 cups milk 1 cup sugar 1 tablespoon flour 4 teaspoon salt 4 egg yolks slightly beaten en three whole egeg's) 2 teaspoons vanilla 1 pint light cream
Cook this with the app: pantry check, scaling, and the assistant.