Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Raspberry | 1 cup (123g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Coffee | not in our table | 0 |
| Fruit | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | 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
- one hundred
- 82 bacteria in ice cream
- 83 bananas
- 90 batch mixer
- 51 bisque ice cream
- 52 bisque ice cream
- 53 brick ice cream
- 99 cherries
- 48 chocolate ice cream
- 49 chocolate ice cream
- 59 coffee ice cream
- 02 condensed
- 69 custard
- 72 figuring net profits
- 86 fruit punch
- 04 fruits
- 70 granite
- 83 green gages
- 61 homogenization ii9 interest rules
- 60 maple marshmallow ice cream
- 55 marshmallow ice cream
- 57 marshmallow ice cream
- 56 marshmalio\^r ice cream
- 46 milwaukee boat ice cream
- 28 mousse glac6
- 42 old style marshmallow ice cream
- 99 pasteurization
- 40 picnic ice cream
- 47 picnic ice cream
- 80 pineapples
- 63 plombiere
- 04 punches
- 64 raspberry sherbet
- 70 rules & tables
- 81 page sherbets
- 73 simple interest rules
- 36 standardizing milk
- 20 strawberries
- 64 strawberry mousse
- 84 table
- 71 useful rules
- 37 vanilla ice cream
- 0 butterfat
- 26 vanilla ice cream
- 27 vanilla ice cream
- 29 vanilla ice cream
- 30 vanilla ice cream
- 31 vanilla ice cream
- 32 vanilla ice cream
- 33 vanilla ice cream
- 34 vanilla ice cream
- 35 vanilla ice cream
- 36 vanilla ice cream
- 98 vegetable gum
- 38 waldorf ice cream
- 39 walnut ice cream
- 60 water ices
- 46 colors
- 49 colors
- 49 extracts
- 43 flavoring emulsions
- 38 ice cream makers friend
- 40 lemon extract
- 44 liquid colors
- 49 liquid colors
- 33 paste colors
- 44 ruby shade red coloring paste
- 34 vanilla bean extract
- 35 vanilla bean extract
- 33 vanilla
- 40 vaniloid
- two general classes
Directions
Copyrighted 1918
by B. HELLER & CO.
All rights reeenred
f>RINTINO DrrAnTMENT
■ . NELLER a CO.
JUL 10 1918
©Ci.A490648
INTRODUCTION
CE CREAM was invented by an enterprising man named Florin, a native of the city of Naples, Italy, almost one hundred and fifty years ago. Today it is still made and sold in Florin's Cafe by his descendants.
In this country ice cream was introduced during the Colonial period and since those early days has grown more and more popular until at the present time it is made and sold wherever civilization reaches. It was not, however, until about 1850 that its manufacture and msurketing on a large scale was attempted. The pioneer in this field, the whole- saling of ice cream, was Jacob Fussell who established factories in several of the large eastern cities and gradually built up an enor- mous business. Today it is estimated that the annual sales of ice cream total the stupendous sum of $150,000,000 annually.
It is undoubtedly true that at no time in the history of the ice cream industry has it occupied the position of importance which it does today and the ice cream manufacturer who keeps abreast of modern tendencies has a fertile field where the rewards are worthy of his best efforts.
This, our sixth and most complete edition of HELLER'S GUIDE FOR ICE-CREAM MAKERS is intended to be not only a Guide for the beginner but an every day assistant to the expert and experienced ice-cream maker. We believe it to be the most complete reference book of its kind, and the large number of formulas Qarger than found in most any other book,) may be used with every confidence.
We hope that our efforts to produce a work that would be of teal service to the ice-cream industry have not been spent in vain.
B. HELLER & CO.
Aging and Cooling 115
Almond Ice Cream . . 62
Apricot Ice 77
Apricot Ice Cream 67
Apricot Sherbet 82
Bacteria In Ice Cream, Sources of Ill
Bacteriology of Ice Cream 110
Banana Ice 11
Banana Ice Cream 66
Banana Sherbet 83
Bananas, Frozen 90
Batch Mixer. The 116
Bisque Ice Cream 51
Bisque Ice Cream, Formula No. 2 52
Bisque Ice Cream, Maraschino 53
Brick Ice Cream, Fancy 72
Caramel Frappe 95
Caramel Ice Cream 54
Caramel Parfait 99
Cherries, Frozen 92
Cherry Ice 74
Cherry Ice Cream 69
Cherry Marshmallow^ Ice Cream 57
Cherry Nut Parfait 99
Cherry Punch 88
Chocolate Ice Cream 48
Chocolate Ice Cream, Formula No. 2 49
Chocolate Ice Cream, Formula No. 3 50
Chocolate Marshmallow Ice Cream 56
Cocoa Syrup 50
Coffee Frappe 94
Coffee Ice Cream 59
Coffee Ice Cream, Formula No. 2 60
Coffee Mousse 1 02
Condensed and Evaporated Milk 114
Cottage Pudding, Frozen 54
Cranberry Ice 11
Cranberry Sherbet 80
Creme De Menthe Ice Cream 71
Currant Ice Cream 69
Custard. Frozen , 93
Damson Plum Ice 78
Delmonico Ice Cream 41
Evaporated & Condensed Milk 114
Fancy Brick Ice Cream 72
Figuring Net Profits, Table 127
Flavoring ^ ^ 2
Frappes 94 to 97
Freezing Ice Cream 1 1 6
French Cooked Ice Cream 44
Frozen Bananas 90
Frozen Cherries 92
Frozen Cherry Punch 88
Frozen Cottage Pudding 54
Frozen Custard 93
Frozen Fruit Punch 87
Frozen Fruits 89
Frozen Grape Punch 87
Frozen Green Gages 91
Frozen Oranges 90
Frozen Pineapples 91
Frozen Roman Punch 88
Frozen Strawberries 89
Fruit Granite 86
Fruit Punch , 87
Fruit Plombiere 1 04
Fruits, Frozen . . 89 to 92
Ginger Ice Cream 70
Granite, Fruit 86
Grape Ice 76
Grape Ice Cream 65
Grape Nut Ice Cream 58
Grape Punch 87
Grape Sherbet 83
Green Gages, Frozen 91
Hazelnut Ice Cream 61
Homogenization II9
Interest Rules, Simple 123
Legal Standards For Dairy Products 1 24 to 126
Lemon Ice 75
Lemon Ice Cream 68
Lemon Sherbet 79
Maple Ice Cream 60
Maple Marshmallow Ice Cream ... 57
Maple Mousse 103
Maple Walnut Ice Cream 60
Maraschino Ice Cream 70
Maraschino Bisque Ice Cream 53
Marshmallow Ice Cream 55
Marshmallow Ice Cream, Cherry 57
Marshmallow Ice Cream, Chocolate 56
MarshmalIo\^r Ice Cream, Maple 57
Marshmallow Ice Cream, Old Style 58
Marshmallow Nut Ice Cream 55
Meloine 31
Melon Ice 76
Melon Sherbet 79
Milk, Condensed & Evaporated 114
Milk Powder 117
Mille Fruit Sherbet 85
Milwaukee Boat Ice Cream 46
Milwaukee Boat Ice Cream (with Flavors & ELxtracts) 46
Miscellaneous Useful Information 1 28
Mousse Glac6, Peach 1 05
Mousses 101 to 103
Nesselrode Pudding 45
New York Brick Ice Cream 43
New York Ice Cream 42
Old Style Marshmallow Ice Cream .... 58
Orange Ice 74
Orange Ice Cream 68
Orange Sherbet 81
O^nges, Frozen 90
Parfaits 98 & 99
Pasteurization , 115
Peach Ice 75
Peach Ice Cream 65
Peach Mousse 1 02
Peach Mousse Glac6 105
Peach Sherbet 82
Pear Ice Cream 67
Pecan Ice Cream 61
Philadelphia Ice Cream 40
Philadelphia Special Ice Cream 40
Picnic Ice Cream ... 47
Picnic Ice Cream (with Flavors & Elxtracts). . . 47
Pineapple Cream Souffl6 1 00
Pineapple Frappe 96
Pineapple Ice 76
Pineapple Ice Crecon 66
Pineapple Mousse 103
Pineapple Sherbet 80
Pineapples, Frozen 91
Pistachio Ice Crezim 63
Plombiere, Fruited 1 04
Punches, Frozen 87 & 88
Raspberry Ice 73
Raspberry Ice Cream 64
Raspberry Sherbet. ... 84
Roman Punch 88
Rose Ice Cream 70
Rules & Tables, Useful 122
Sherbets With Eggs 81
Sherbets and Water Ices 73
Simple Interest Rules , 123
Snow .' 34
Souffle 100
Sources of Bacteria in Ice Cream Ill
Standeurds for Dairy Products, Legal . . 1 24 to 1 26
Standard Ice Creani Formulas 26 to 36
Standardizing Milk and Cream 1 20
Strawberries, Frozen 89
Strawberry Cream SoufH6 1 00
Strawberry Frappe 97
Strawberry Ice 78
Strawberry Ice Cream 64
Strawberry Mousse .... 101
Strawberry Sherbet 84
Table for Figuring Net Profits 127
Table of Profits on Selling Prices Figured at Various
Percentages 123
Temperature of Mix 116
Texture of Ice Cream 112
Tutti-Frutti Ice Cream 71
Useful Rules and Tables 122
Vanheller Ice Cream 37
Vanilla Ice Cream,
1 49^0 Butterfat. Made with MELOINE & GELATINE 26
Vanilla Ice Cream,
1 29^0 Butterfat, Made with MELOINE & GELATINE 27
Vanilla Ice Cream,
1 0% Butterfat, Made with MELOINE & GELATINE 28
S% Butterfat*. Made with MELOINE & GELATINE 29
Vanilla Ice Cream,
69^0 Butterfat, Made with MELOINE & GELATINE 30
Vanilla Ice Cream, 1 4% Butterfat, Made with MELOINE 31
Vanilla Ice Cream, 1 2 % Butterfat, Made with MELOINE 32
Vanilla Ice Cream, 1 O^^o Butterfat, Made with MELOINE 32
Vanilla Ice Cream, 8% Butterfat, Made with MELOINE 33
Vanilla Ice Cream, 6% Butterfat, Made with MELOINE 33
Vanilla Ice Cream, 14% Butterfat, Made with SNOW 34
Vanilla Ice Cream, 12% Butterfat, Made with SNOW 35
Vanilla Ice Cream, 10% Butterfat, Made with SNOW 35
Vanilla Ice Cream, 8% Butterfat, Made with SNOW 36
Vanilla Ice Cream, 6% Butterfat, Made with SNOW 36
Vanilla Parfait 98
Vegetable Gum, Use in Ice Cream 1 06 to 1 09
Waldorf Ice Cream 38
Waldorf Ice Cream, Formula No. 2 39
Walnut Ice Cream, Maple .* 60
Water Ices and Sherbets 73
INDEX TO ADVERTISING SECTION
Carameline 147
Cocoa, Pure 154
Coffee Flavoring Paste, True 1 46
Colors, Certified 1 49
Colors, Vegetable 150 & 151
Dry Colors, Certified , 1 49
Extracts, Flavoring 1 43
Flavoring Emulsions, Fruit-Em 1 45
Flavoring Elxtracts 143
Fruit-Em Flavoring Emulsions 1 45
Ice Cream Makers Friend 1 38
Ice Cream Makers Friend, Dry Form 13^
Ice Cream Makers Special Pure Vanilla Bean Elxtract 1 34
Imitation Maple Flavor 142
Imitation Vanilla 1 40
Lemon Extract, Royal 1 44
Liquid Colors, Certified 1 49
Liquid Colors, Vegetable 150
Maple Flavor, Imitation 1 42
Meloine 1 30
$1 000.00 Guaranteed Pure Vanilla Bean Extract 1 33
Paste Colors, Vegetable 151
Royal Lemon Extract 1 44
Ruby Shade Red Coloring Paste, Special 148
Special Ruby Shade Red Coloring Paste 148
True Coffee Flavoring Paste 1 46
Vanheller 136 & 137
Vanilla Bean Extract, Pure, Ice Cream Makers Special 1 34
Vanilla Bean Extract, Pure, XXXX Brand I 35
Vanilla Bean Extract, Pure. $1 000.00 Guaranteed I 33
Vanilla, Imitation 1 40
Vaniloid, Concentrated Flavoring 141
Vegetable Gum 1 32
Vegetable Liquid Colors 1 50
Vegetable Paste Colors 151
Yellow Liquid Food Color 152
Yolk-Em, An Egg Shade Color 153
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CLASSIFICATION OF ICE CREAM
The United States National Pure Food Law classifies ice cream as follows:
1. Ice cream is a frozen product, made from cream and sugar, with or without natural flavoring and it contains not less than 149^ of milk fat.
2. Fruit ice cream is a frozen product, made from cream, sugar, and sound, mature, clean fruits, and contains not less than 1 2 ^ of milk fat.
3. Nut ice cream is a frozen product, made from cream, sugar, and sound, non-rancid nuts, and contains not less them 12% of milk fat.
Generally speaking, ice cream is divided into two general classes; first, the plain (raw) ice cream and second the French ice cream (cooked custard). The plain ice cream is frequently known as Philadelphia Ice Cream and, when eggs are added, as New York Ice Cream.
The National Pure Food Law relative to ice cream applies only to interstate shipments, and not to shipments made within the ice cream maker's own state. The local manufacturer therefore, should determine the standard required by the Pure Food Laws of his own state. As a general rule, however, ice cream may be made of any percentage of butter fa'c providing it is properly labeled.
IMPORTANT NOTICE:— As the percentage of Milk Fat in the finished Ice Cream is determined as percent by weight, we have, in each formula, where a definite milk- fat percentage is stated, given the quantities, first, by weight and then the measure equivalent to this weight, as neeur as practical on the manufactur- ing scale.