vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Ice Cream— Rich
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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
468Calories
4 gProtein
41 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein4.3 g
Carbohydrates41 g
Fiber0 g
Sugars38 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.7 g
Cholesterol264 mg
Sodium25 mg
Potassium95 mg
Calcium70 mg
Iron0.5 mg
Magnesium5.6 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.
Vanilla Ice Cream— Rich. One pint of cream, J lb. castor sugar, yolks of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.