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Biscuit Ice-cream
From Miss Parloa's kitchen companion, 1887
Serves 12
Instead of the vanilla, any of the following-named flavors may be added: four table-spoonfuls of wine, one teaspoonful of rum, four table-spoonfuls of Maraschino.
Presented as published in 1887. 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
585Calories
3 gProtein
19 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein3.2 g
Carbohydrates19 g
Fiber0 g
Sugars13 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.6 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 357. The excerpt below is the record exactly as published.
Biscuit Ice-cream. Use two quarts of whipped and drained cream, four eggs, three-fourths of a cupful of sugar, three-fourths of a cupful of water, and one teaspoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.