Vanilla Ice Cream

Name: Vanilla Ice Cream
Ingredients: sheet gelatine; 1 tbsp. sugar; ec. thin cream; 4 tsp. vanilla

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

905Calories

5 gProtein

24 gCarbs

83 gFat

Full nutrition (32 nutrients)

Calories905 kcal

Protein4.7 g

Carbohydrates24 g

Fiber0 g

Sugars15 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium50 mg

Potassium254 mg

Calcium145 mg

Iron0 mg

Magnesium16 mg

Phosphorus135 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0 mcg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.

VANILLA ICE CREAM. sheet gelatine. 1 tbsp. sugar. ec. thin cream. 4 tsp. vanilla

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