vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Bisque Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
783Calories
12 gProtein
17 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein12 g
Carbohydrates17 g
Fiber2.7 g
Sugars0 g
Total Fat74 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol192 mg
Sodium44 mg
Potassium536 mg
Calcium146 mg
Iron1.5 mg
Magnesium54 mg
Phosphorus303 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.
Bisque Ice=cream. Make a custard as for vanilla ice-cream, using one more yolk of egg. Add one quart of thick cream; it need not be thick enough to whip, but rather thicker than for the vanilla cream. Add one cup of nut meats, either pecans or English walnuts, or our own shellbark hickory-nuts cut fine or ground with the coarsest knife of the food-chopper. Macaroon Ice-cream. 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.