vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bisque Ice Cream
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
706Calories
4 gProtein
49 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein3.5 g
Carbohydrates49 g
Fiber1.2 g
Sugars41 g
Total Fat55 g
Saturated Fat33 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Cholesterol145 mg
Sodium84 mg
Potassium167 mg
Calcium88 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 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.
BISQUE ICE CREAM 3 pints thin cream V^ pound macaroons 11/2 cups sugar 1 tablespoon vanilla Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze. COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 11/2 cups sugar
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