Brick Ice Cream with Raspberry Ice a la Favorita

Name: Brick Ice Cream with Raspberry Ice a la Favorita
Ingredients: one pint of heavy cream; one pint of milk; a small cup of sugar; two unbeaten whites of eggs

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Pistachio or other flavors can be used.

Presented as published in 1924. 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

2816Calories

38 gProtein

241 gCarbs

193 gFat

Full nutrition (34 nutrients)

Calories2816 kcal

Protein38 g

Carbohydrates241 g

Fiber0 g

Sugars225 g

Total Fat193 g

Saturated Fat108 g

Monounsaturated Fat41 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol913 mg

Sodium426 mg

Potassium1327 mg

Calcium944 mg

Iron1.9 mg

Magnesium99 mg

Phosphorus957 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water778 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 104. The excerpt below is the record exactly as published.

Brick Ice Cream with Raspberry Ice a la Favorita Tablette de Creme glacee aux Framboises a la Favorite Make a French ice cream from one pint of heavy cream; add one pint of milk, sweeten it with a small cup of sugar; put it in the Copyright, 1924, by Mrs. Ericsson Hammond {Upper) MERINGUE BORDER WITH FLOWERS A LA ERICSSON HAMMOND {Lower) MERINGUE BORDER A LA ERICSSON HAMMOND MRS. ERICSSON HAMMOND’S COOK BOOK 137 freezer and add to it two unbeaten whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.