Vanilla Ice Cream (custard foundation)
From Domestic science, principles and application, 1914
Serve with Chocolate Sauce.
Presented as published in 1914. 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
4095Calories
26 gProtein
239 gCarbs
339 gFat
Full nutrition (34 nutrients)
Calories4095 kcal
Protein26 g
Carbohydrates239 g
Fiber0 g
Sugars202 g
Total Fat339 g
Saturated Fat193 g
Monounsaturated Fat71 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol1151 mg
Sodium850 mg
Potassium998 mg
Calcium605 mg
Iron1.1 mg
Magnesium64 mg
Phosphorus636 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate28 mcg
Choline147 mg
Caffeine0 mg
Water588 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 123. The excerpt below is the record exactly as published.
Vanilla Ice Cream (custard foundation'' 2 c. scalded milk 1 egg 1 tsp. flour }4 tsp. salt 1 c. sugar 1 qt. thin cream 2 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.