Vanilla Ice Cream
From Efficiency in home-making and first-aid to good cooking, 1915
A level tablespoon of butter melted in the custard makes it much nicer.
Presented as published in 1915. 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
2272Calories
45 gProtein
90 gCarbs
193 gFat
Full nutrition (34 nutrients)
Calories2272 kcal
Protein45 g
Carbohydrates90 g
Fiber0 g
Sugars24 g
Total Fat193 g
Saturated Fat108 g
Monounsaturated Fat41 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol913 mg
Sodium425 mg
Potassium1408 mg
Calcium954 mg
Iron5.3 mg
Magnesium115 mg
Phosphorus1025 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.1 mg
Folate147 mcg
Choline381 mg
Caffeine0 mg
Water784 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 77. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. 1 pint milk. %. cup flour. 1 pint thin cream. 2 eggs. 1 saltspoon salt
Cook this with the app: pantry check, scaling, and the assistant.