vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Winter Ice Cream
From The New century cook book, 1899
Serves 1
Best served in cold weather.
Presented as published in 1899. 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
89Calories
1 gProtein
1 gCarbs
9 gFat
Full nutrition (30 nutrients)
Calories89 kcal
Protein0.6 g
Carbohydrates1.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat9 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol26 mg
Sodium665 mg
Potassium60 mg
Calcium17 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C19 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Water37 g
As published
This recipe was extracted from The New century cook book (1899), page 119. The excerpt below is the record exactly as published.
Winter Ice Cream. One of the daintiest desserts that can be served in cold weather is " winter ice cream." With the usual ice cream, pre- ferably vanilla, have brought to the table, as an accompanying dish, a boat of hot chocolate or caramel sauce
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