Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two quarts cream
- two pounds powdered sugar
- one-half pint arrow root mixed jsmooth
- two quarts milk
- two pounds of sugar
- two large ripe pine apples
- half frozen
- six eggs
Directions
Mrs. L. M. T., New York City.
Two quarts cream, two large ripe pine apples, two pounds powdered sugar ; slice the pine apple thin, and scatter the sugar between the slices ; cover and let the fruit steep three hours; cut or chop it up in the syrup, and strain through a hair sieve or double bag of coarse lace; beat gradually into the cream and freeze as rapidly as possible ; reserve a few pieces of pine apple unsugared, cut into square bits, and stir through the cream when half frozen. Peach ice cream may be made in the same way.
MRS. WATSON'S ICE CREAM. One-half pint arrow root mixed jsmooth with milk, two quarts milk; boil, and when cold add two quarts cream, whites of six eggs, tablespoon of flavoring and two pounds of sugar. Freeze.