vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
423Calories
3 gProtein
30 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein2.8 g
Carbohydrates30 g
Fiber0 g
Sugars27 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol94 mg
Sodium30 mg
Potassium135 mg
Calcium92 mg
Iron0 mg
Magnesium9.2 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Vanilla Ice Cream Dissolve one-half cup sugar in one-half cup milk, add two teaspoons of vanilla and mix thoroughly. Whip three-fourths pint of ice cold thick cream
Cook this with the app: pantry check, scaling, and the assistant.