Desserts. Part 7
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Desserts. Part 7
Philadelphia Ice Cream
Texture.......................................................... | 20 |
Color............................................................. | 5 |
Flavor............................................................. | 60 |
Degree of freezing......................................... | 15 |
100 |
Custard Ice Cream
Texture......... | 20 | ||
Consistency | (5) | ||
Smoothness | (10) | • | |
Condition of solid ingredients | (5) | ||
Color................... | 5 | ||
flavor................... | 60 | ||
Delicacy | (30) | ||
Imperceptibility of filler | (30) | ||
Degree of freezing | 15 | ||
100 |
Food Values Vanilla Ice Cream
Material | Measure | Weight Grams | Protein Grams | Fat Grams | Carbohydrate Grams | Total Calories | $ Cost | Calcium (Calc. as CaO) Grams | Phosphorus (Calc. as P2O5) Grams | Iron Grams |
Cream . . . | 1 c. | 246.1 | 5.41 | 98.44 | 7.38 | 937 | .125 | .65 | .93 | .0009 |
Sugar . | 3 tbsp. | 38.4 | 38.4 | 153 | .0056 | |||||
Vanilla . . . | 1 1/8 tsp. | 3.3 | .0023 | |||||||
Total, cooked | 1 1/4 c. | 270.4 | 5.41 | 98.44 | 45.78 | 1090 | .1329 | .65 | .93 | .0009 |
100-Calorie Portion . . | 2 tbsp. | 24.6 | .49 | 8.95 | 4.16 | 100 | .012 | .059 | .084 | .0001 |
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