vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
For peach ice cream, leave out vanilla and add one quart of mashed peaches after the cream is partially frozen.
Presented as published in 1901. 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
637Calories
4 gProtein
58 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein4.4 g
Carbohydrates58 g
Fiber0 g
Sugars53 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium48 mg
Potassium208 mg
Calcium147 mg
Iron0 mg
Magnesium15 mg
Phosphorus128 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Vanilla Ice Cream. — One quart of cream, one pint of milk, two cups sugar, one tablespoonful vanilla, white of one ^ZZ, beaten
Cook this with the app: pantry check, scaling, and the assistant.