vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Burned Almond Ice Cream
From The home cook book, 1905
Serves 10
Pack in a mold or serve without molding.
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
540Calories
11 gProtein
18 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein11 g
Carbohydrates18 g
Fiber2.8 g
Sugars11 g
Total Fat48 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol177 mg
Sodium67 mg
Potassium358 mg
Calcium190 mg
Iron1.2 mg
Magnesium75 mg
Phosphorus251 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E6 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate19 mcg
Choline79 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 10 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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