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A Frozen Dessert
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
852Calories
5 gProtein
71 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein5.1 g
Carbohydrates71 g
Fiber6.9 g
Sugars51 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium38 mg
Potassium429 mg
Calcium216 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline7.6 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 104. The excerpt below is the record exactly as published.
A Frozen Dessert A pint and a half of oream, rind of one orange grated, the juioe of two, a quarter of a pound of stale macaroons grated flne, six ounces of sugar; whip the cream and stir all in it, and fteeie like iee cream. Bird's Vest This is a pretty dessert, and must be prepared the day befoiw f ou want it. Soak half a box of gelatine in half a pint of oola water for one hour, pour on it a pint of boiling water, add a pound of sifted sugar, and the juice of two
Cook this with the app: pantry check, scaling, and the assistant.