Vanilla Ice Cream

Name: Vanilla Ice Cream
Ingredients: two quarts of milk; a large vanilla bean; twelve egg yolks; one pound of powdered sugar

From The Common sense recipe book, 1898

Presented as published in 1898. 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

3630Calories

97 gProtein

546 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories3630 kcal

Protein97 g

Carbohydrates546 g

Fiber0 g

Sugars538 g

Total Fat121 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol234 mg

Sodium750 mg

Potassium2941 mg

Calcium2403 mg

Iron0.3 mg

Magnesium233 mg

Phosphorus1969 mg

Zinc8.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A624 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.7 mg

Niacin (B3)2.1 mg

Folate0 mcg

Choline347 mg

Caffeine0 mg

Water1827 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 64. The excerpt below is the record exactly as published.

VANILLA ICE CREAM. Boil two quarts of milk, remove and add a large vanilla bean split in two through its length, cover the saucepan, and leave to infuse fifteen minutes. Beat twelve egg yolks in a vessel with one pound of powdered sugar

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