Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three gallons of ice cream use the follow- ing
- five quarts of good milk
- one-half quarts good thick cream
- six pounds of granulated sugar
- ten tablespoonfuls of the finest corn starch
- six ounces of pure extract of vanilla
- one quart of cream
- one-quarter pounds of white sugar
- three pounds of sugar
- two quarts of water
- one quart of water
- one pint of sugar
- a quart of nice lemonade
- one large pineapple
- six lemons
- half frozen add the whites of two eggs beaten to a stiff froth
- two eggs beaten to a stiff froth
- two grated oranges
Directions
To make three gallons of ice cream use the follow- ing : Five quarts of good milk, two and one-half quarts good thick cream, six pounds of granulated sugar, ten tablespoonfuls of the finest corn starch, six ounces of pure extract of vanilla.
Formula. — Boil milk twelve minutes in tin pail set into kettle of boiling water; now stir in corn starch and continue boiling six minutes ; remove and stir until cold ; next whip the cream until all lumps are out and it is perfectly smooth ; put cream and cooked milk in freezer and stir thoroughly ; then add sugar and stir until all is dissolved. Then flavor and it is ready to freeze. F. P. Hunt.
PINEAPPLE ICE CREAM. One quart of cream, one and one-quarter pounds of white sugar, one large pineapple, chop the pineapple and mix with the sugar; let this stand in a covered dish several hours ; strain and stir into the cream slowly and freeze at once. Mrs. Daisy Grossman.
128 THE aOOD CHEEK COOK BOOK.
ICES. LEMON ICE— No. 1. Three pounds of sugar, two quarts of water; boil sugar and water until clear, then cool; add the juice of six lemons and three oranges to the syrup ; when half frozen add the whites of two eggs beaten to a stiff froth ; then freeze hard. Mrs. J. C. Outhwaite,
Depere, Wis.
LEMON ICE— No. 2.
One quart of water, one pint of sugar, juice of six lemons ; mix all together and strain ; then freeze.
LEMON ICE— No. 3.
Make a quart of nice lemonade, sweeter than to drink ; add two grated oranges ; strain and freeze.
Mrs. L. H. Gushing.