Vanilla Ice Cream I (Philadelphia)

Name: Vanilla Ice Cream I (Philadelphia)
Ingredients: ^ c. 1 qt. thin cream; 2 tb.; 1^ T. tb. vanilla

From Canadian cook book, 1924

Presented as published in 1924. 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

518Calories

2 gProtein

30 gCarbs

42 gFat

Full nutrition (32 nutrients)

Calories518 kcal

Protein2.4 g

Carbohydrates30 g

Fiber0 g

Sugars26 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium25 mg

Potassium124 mg

Calcium73 mg

Iron0 mg

Magnesium7.9 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.

VANILLA ICE CREAM I. (PHILADELPHIA). ^ c. 1 qt. thin cream. 2 tb. % c. sugar. 1^ T. tb. vanilla

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