Almond Ice Cream

Name: Almond Ice Cream
Ingredients: Two pints of milk; one-half pint of cream; two tablespoonfuls of orange-flower water; half pound sweet almonds; a few drops of water

From The National home cook book, 1900

Presented as published in 1900. 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

2701Calories

85 gProtein

103 gCarbs

228 gFat

Full nutrition (34 nutrients)

Calories2701 kcal

Protein85 g

Carbohydrates103 g

Fiber28 g

Sugars57 g

Total Fat228 g

Saturated Fat75 g

Monounsaturated Fat96 g

Polyunsaturated Fat29 g

Omega-30.1 g

Cholesterol358 mg

Sodium422 mg

Potassium3351 mg

Calcium1953 mg

Iron8.4 mg

Magnesium743 mg

Phosphorus2209 mg

Zinc12 mg

Copper2.3 mg

Manganese4.9 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E59 mg

Vitamin K5.6 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.9 mg

Niacin (B3)9.4 mg

Folate100 mcg

Choline292 mg

Caffeine0 mg

Water1034 g

As published

This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.

Two pints of milk, one-half pint of cream, two tablespoonfuls of orange-flower water, half - pound sweet almonds pounded in°~a mortar, pour in from — — time to time a few drops of water

Cook this with the app: pantry check, scaling, and the assistant.