vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White or Angel Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
This cream requires a little longer to freeze than other creams.
Presented as published in 1914. 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
425Calories
8 gProtein
25 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein7.9 g
Carbohydrates25 g
Fiber0 g
Sugars22 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium88 mg
Potassium145 mg
Calcium76 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 100. The excerpt below is the record exactly as published.
WHITE OR ANGEL ICE CREAM. Whites 6 eggs 1 tbl. hot syrup 1 c. powdered sugar 2 tbl. noyau or orange 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.