White Ice Cream
From Cooks in clover, 1889
Presented as published in 1889. 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
3905Calories
107 gProtein
291 gCarbs
261 gFat
Full nutrition (34 nutrients)
Calories3905 kcal
Protein107 g
Carbohydrates291 g
Fiber2.5 g
Sugars254 g
Total Fat261 g
Saturated Fat150 g
Monounsaturated Fat55 g
Polyunsaturated Fat3.2 g
Omega-30.4 g
Cholesterol833 mg
Sodium1231 mg
Potassium5031 mg
Calcium3891 mg
Iron0.7 mg
Magnesium389 mg
Phosphorus3257 mg
Zinc14 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D28 mcg
Vitamin C6.3 mg
Vitamin A973 mcg
Vitamin E1.5 mg
Vitamin K16 mcg
Vitamin B62 mg
Vitamin B1216 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)4.1 mg
Niacin (B3)4.6 mg
Folate9.2 mcg
Choline521 mg
Caffeine0 mg
Water2986 g
As published
This recipe was extracted from Cooks in clover (1889), page 52. The excerpt below is the record exactly as published.
White Ice Cream. — Three quarts of milk, three \ Banana Ice Cream. — Make this the same as tablespoons of corn starch dissolved in half a cup Strawberry Ice Cream, leaving out the berries, and COOKS IN CLOVER. adding three bananas, sliced thin. Mrs. H. R. W. \ ing beaten them to a stiff froth ; let it cook slowly, ^stirring constantly until the custard thickens; add Frozen Fruit Custard. — One quart of milk, one! to this one pint of fresh peaches
Cook this with the app: pantry check, scaling, and the assistant.