Vanilla Ice Cream

Name: Vanilla Ice Cream
Ingredients: a quart of milk; three quarters of a pound of sugar; three tablespoonfuls of extract of vanilla; eight yolks of eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

2585Calories

82 gProtein

392 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2585 kcal

Protein82 g

Carbohydrates392 g

Fiber0 g

Sugars393 g

Total Fat70 g

Saturated Fat31 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.7 g

Omega-30.3 g

Cholesterol1605 mg

Sodium946 mg

Potassium2082 mg

Calcium1431 mg

Iron7.2 mg

Magnesium170 mg

Phosphorus1779 mg

Zinc9.3 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A952 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.5 mg

Folate188 mcg

Choline1350 mg

Caffeine0 mg

Water1185 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 94. The excerpt below is the record exactly as published.

Vanilla Ice Cream. Put in a saucepan on the fire a quart of milk, three quarters of a pound of sugar, three tablespoonfuls of extract of vanilla, and eight yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.