vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Burned Almond Ice Cream
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
674Calories
14 gProtein
23 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein14 g
Carbohydrates23 g
Fiber3.5 g
Sugars14 g
Total Fat60 g
Saturated Fat27 g
Monounsaturated Fat19 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol221 mg
Sodium83 mg
Potassium447 mg
Calcium237 mg
Iron1.5 mg
Magnesium94 mg
Phosphorus314 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E7.6 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline99 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 141. The excerpt below is the record exactly as published.
BURNED ALMOND ICE CREAM Sweeten to your taste a custard of four eggs and a pint of milk. Take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar. Pound to a paste and add little by little a quart of cream
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