Bisque Ice Cream
From Anson County cook book, 1928
— Mrs. McLean B. Leath.
Presented as published in 1928. 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
5153Calories
26 gProtein
403 gCarbs
386 gFat
Full nutrition (33 nutrients)
Calories5153 kcal
Protein26 g
Carbohydrates403 g
Fiber12 g
Sugars331 g
Total Fat386 g
Saturated Fat237 g
Monounsaturated Fat72 g
Polyunsaturated Fat1.9 g
Cholesterol965 mg
Sodium748 mg
Potassium1203 mg
Calcium591 mg
Iron2 mg
Magnesium123 mg
Phosphorus691 mg
Zinc3.8 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.4 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate6.9 mcg
Choline21 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 40. The excerpt below is the record exactly as published.
BISQUE ICE CREAM 1 qt. heavy cream Yz pound sugar V2 pound maccaroons 1 teaspoon Sauer's vanilla 2 lady fingers 1 teaspoon caramel
Cook this with the app: pantry check, scaling, and the assistant.