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Vanilla Ice Cream, No. 2

Name: Vanilla Ice Cream, No. 2
Yield: 8 servings
Ingredients: One pint of sugar; one of water; three pints of cream; the yolks of five eggs; one large table-spoon-ful Ox vanilla extract; one-fourth of a teaspoonful of salt

From Miss Parloa's new cook book and marketing guide, 1880

Serves 8

Presented as published in 1880. 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

846Calories

7 gProtein

57 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories846 kcal

Protein7.5 g

Carbohydrates57 g

Fiber0 g

Sugars51 g

Total Fat66 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol297 mg

Sodium156 mg

Potassium218 mg

Calcium128 mg

Iron0.6 mg

Magnesium15 mg

Phosphorus162 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E0.3 mg

Vitamin K4.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate15 mcg

Choline92 mg

Caffeine0 mg

Water186 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 144. The excerpt below is the record exactly as published.

Vanilla Ice Cream, No. 2. One pint of sugar, one of water, three pints of cream — not too rich, the yolks of five eggs and one large table-spoon- ful Ox vanilla extract. Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with one- fourth of a teaspoonful of sal

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