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Vanilla Ice-Cream
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. 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
678Calories
3 gProtein
40 gCarbs
56 gFat
Full nutrition (32 nutrients)
Calories678 kcal
Protein3.2 g
Carbohydrates40 g
Fiber0 g
Sugars34 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium159 mg
Calcium96 mg
Iron0 mg
Magnesium10 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 202. The excerpt below is the record exactly as published.
VANILLA ICE-CREAM. To make enough for six persons, allow One quart of cream. One-half pint of sugar. Two table-spoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.