vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bisque Ice Cream
From The Twin-city housewife, 1920
Serves 20
This recipe makes one gallon of cream.
Presented as published in 1920. 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
626Calories
4 gProtein
29 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein3.5 g
Carbohydrates29 g
Fiber1.2 g
Sugars20 g
Total Fat55 g
Saturated Fat33 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Cholesterol145 mg
Sodium84 mg
Potassium165 mg
Calcium87 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline2.1 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Bisque Ice Cream Three quarts of cream, one teacup sugar, one pound of macaroons, two teaspoons of extract of vanilla. If milk is used instead of cream add three or four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.