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Violet Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
500Calories
2 gProtein
30 gCarbs
42 gFat
Full nutrition (32 nutrients)
Calories500 kcal
Protein2.4 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium115 mg
Calcium72 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 230. The excerpt below is the record exactly as published.
Violet Ice-cream. — Scald one quart of cream and one cupful of sugar in a double boiler with an inch piece of vanilla bean; cool, and then add violet coloring
Cook this with the app: pantry check, scaling, and the assistant.