Vanilla Ice Cream II (French)

Name: Vanilla Ice Cream II (French)
Ingredients: 1 c. milk; y2 c. sugar; 2 c. cream; 1 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

2180Calories

17 gProtein

131 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories2180 kcal

Protein17 g

Carbohydrates131 g

Fiber0 g

Sugars114 g

Total Fat175 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol512 mg

Sodium191 mg

Potassium842 mg

Calcium589 mg

Iron0.1 mg

Magnesium59 mg

Phosphorus514 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water494 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 II. (FRENCH). 1 c. milk, legg. y2 c. sugar, f.g. salt. 2 c. cream. 1 tb. vanilla

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