Vanilla Ice Cream

Name: Vanilla Ice Cream
Ingredients: 1/2 gallon milk; 6 eggs

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1599Calories

102 gProtein

92 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1599 kcal

Protein102 g

Carbohydrates92 g

Fiber0 g

Sugars95 g

Total Fat91 g

Saturated Fat46 g

Monounsaturated Fat24 g

Polyunsaturated Fat7.8 g

Omega-30.3 g

Cholesterol1350 mg

Sodium1167 mg

Potassium3338 mg

Calcium2566 mg

Iron5.3 mg

Magnesium268 mg

Phosphorus2563 mg

Zinc12 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D25 mcg

Vitamin C0 mg

Vitamin A1104 mcg

Vitamin E4.1 mg

Vitamin K0.9 mcg

Vitamin B61.7 mg

Vitamin B1213 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)4.1 mg

Niacin (B3)2.3 mg

Folate141 mcg

Choline1229 mg

Caffeine0 mg

Water1946 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.

Vanilla Tee Cream.—' gallon milk; 6 eggs

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