Vanilla Ice Cream
From 365 desserts, 1900
Presented as published in 1900. 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
2421Calories
9 gProtein
220 gCarbs
167 gFat
Full nutrition (32 nutrients)
Calories2421 kcal
Protein9.5 g
Carbohydrates220 g
Fiber0 g
Sugars202 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium100 mg
Potassium478 mg
Calcium290 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus268 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 32. The excerpt below is the record exactly as published.
Vanilla Ice Cream, (Philadelphia). Scald 1 pt. of cream ; add one cup of granulated sugar, and stir continually not only till the sugar is dissolved, but for fully 10 minutes. The cream should look blue and thin. When cooked sufficiently take from the fire, add another pt. of cream and cool. When cold add 1 tablespoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.