vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bisque Ice Cream
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
821Calories
7 gProtein
84 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein7.2 g
Carbohydrates84 g
Fiber1.2 g
Sugars75 g
Total Fat51 g
Saturated Fat31 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol138 mg
Sodium156 mg
Potassium330 mg
Calcium225 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus217 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline26 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.
Bisque Ice Cream. To a pint of cream and a pint of milk allow three ounces of macaroons, one ounce of dry sponge cake, half a pound of sugar, and a teaspoon of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.