Vanilla Ice Cream, No. 2

Name: Vanilla Ice Cream, No. 2
Ingredients: 1c. milk; Few grains salt; 1 egg; 1 pt. thin cream; $c. sugar; 1 tbsp. vanilla

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

2251Calories

24 gProtein

131 gCarbs

180 gFat

Full nutrition (34 nutrients)

Calories2251 kcal

Protein24 g

Carbohydrates131 g

Fiber0 g

Sugars114 g

Total Fat180 g

Saturated Fat102 g

Monounsaturated Fat38 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol698 mg

Sodium262 mg

Potassium911 mg

Calcium617 mg

Iron0.9 mg

Magnesium65 mg

Phosphorus613 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.6 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water532 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. 2. 1c. milk. Few grains salt. 1 egg. 1 pt. thin cream. $c. sugar. 1 tbsp. vanilla

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