Vanilla Ice Cream
From Liverpool School of Cookery recipe book, 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
3435Calories
51 gProtein
331 gCarbs
202 gFat
Full nutrition (34 nutrients)
Calories3435 kcal
Protein51 g
Carbohydrates331 g
Fiber0 g
Sugars314 g
Total Fat202 g
Saturated Fat111 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1285 mg
Sodium573 mg
Potassium1548 mg
Calcium1007 mg
Iron3.7 mg
Magnesium117 mg
Phosphorus1159 mg
Zinc5.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water883 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 37. The excerpt below is the record exactly as published.
Yanilla Ice Cream. 1 pint milk. 1 pint double cream. 4 eggs. 4 tablespoonfuls vanilla essence. 10 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.