vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bohemian Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Time to freeze, about thirty minutes.
Presented as published in 1892. 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
668Calories
7 gProtein
46 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein7.5 g
Carbohydrates46 g
Fiber0 g
Sugars31 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium111 mg
Potassium422 mg
Calcium247 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C62 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 250. The excerpt below is the record exactly as published.
Bohemian Ice Cream. — The smaller varieties of ripe red fruit are used to make this cream ; they are pulped thiough a fine sieve, and to a pint of the juice thus procured, add an ounce and a half of the best isinglass, dis- solved in half a pint of water. Sweeten to taste, and squeeze in lemon- juice if liked. Mix to this quantity a pint of sweetened whipt cream
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