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VANILLA ICE CREAM No. 2
From The Institute cook book, 1913
Serves 10
To prepare the bean, simmer it in water until half gone, then scrape and mix the seeds with the water for flavoring.
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
600Calories
3 gProtein
35 gCarbs
50 gFat
Full nutrition (32 nutrients)
Calories600 kcal
Protein2.8 g
Carbohydrates35 g
Fiber0 g
Sugars30 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Cholesterol145 mg
Sodium29 mg
Potassium138 mg
Calcium86 mg
Iron0 mg
Magnesium8.5 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 87. The excerpt below is the record exactly as published.
VANILLA ICE CREAM No. 2 3 pints thin cream IV2 cups sugar 1 vanilla bean or 1 tablespoon extract
Cook this with the app: pantry check, scaling, and the assistant.