Vanilla Ice Cream, No. 1
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
1665Calories
17 gProtein
211 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1665 kcal
Protein17 g
Carbohydrates211 g
Fiber0 g
Sugars202 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium79 mg
Potassium254 mg
Calcium155 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 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
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 37. The excerpt below is the record exactly as published.
VANILLA ICE CREAM, NO. 1. + oz. gelatine. # @. sugar. 1 cea hin cream. 14 tbsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.