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Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: 4 servings
Ingredients: half a pound of vanilla; half a pound of sugar; half a pint of milk; the yolks of two eggs; a pint of cream; the strained juice of one lemon

From Cassell's dictionary of cookery, 1892

Serves 4

Time: ten minutes to simmer.

Presented as published in 1892. 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

863Calories

8 gProtein

73 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories863 kcal

Protein7.8 g

Carbohydrates73 g

Fiber0.7 g

Sugars67 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol221 mg

Sodium89 mg

Potassium359 mg

Calcium174 mg

Iron0.7 mg

Magnesium26 mg

Phosphorus185 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C13 mg

Vitamin A60 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate15 mcg

Choline86 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2092. The excerpt below is the record exactly as published.

Vanilla lee Cream. — Poxmd half a pound of vanilla, and mix with it half a pound of sugar. Rub it through a hair sieve, and add half a pint of milk and the yolks of two eggs. Simmer the mixture over a slow fire for ten minutes, stirring briskly all the time. "WTien cool, add a pint of cream and the strained juice of one lemon

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