vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream (Glace Vanille) a la Dana
From The Swedish, French, American cook book, 1918
Serves 6
Put in a fancy mould, pack in ice and salt and let freeze.
Presented as published in 1918. 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
830Calories
10 gProtein
60 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein10 g
Carbohydrates60 g
Fiber0 g
Sugars54 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol295 mg
Sodium111 mg
Potassium323 mg
Calcium215 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus237 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline112 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 483. The excerpt below is the record exactly as published.
anilla Ice Cream ( Glace Vanille) a la Dana One quart cream, two vanilla beans, yolks of four eggs, two cups milk, one and a half cups sugar
Cook this with the app: pantry check, scaling, and the assistant.