vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chartreuse Ice
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
641Calories
2 gProtein
63 gCarbs
42 gFat
Full nutrition (23 nutrients)
Calories641 kcal
Protein2.4 g
Carbohydrates63 g
Sugars59 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium25 mg
Potassium115 mg
Calcium72 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 70. The excerpt below is the record exactly as published.
Chartreuse Ice. One pint cream, J lb. castor sugar, 1 wineglassful char- treu
Cook this with the app: pantry check, scaling, and the assistant.