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Almond Ice
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
866Calories
16 gProtein
86 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein16 g
Carbohydrates86 g
Fiber5.3 g
Sugars76 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol100 mg
Sodium79 mg
Potassium632 mg
Calcium363 mg
Iron1.6 mg
Magnesium139 mg
Phosphorus413 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E11 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate19 mcg
Choline51 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.
Almond Ice. Two pints of milk, 1 pint of cream, 14 ounces of sugar, 2 ounces of orange flower water, 6 ounces of sweet almonds^ 3 ounces bitter almonds.
Cook this with the app: pantry check, scaling, and the assistant.