vegetarianpescatariansoy-freefish-freeshellfish-free
Chestnut Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 5
Presented as published in 1890. 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
861Calories
13 gProtein
74 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein13 g
Carbohydrates74 g
Fiber0 g
Sugars68 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol442 mg
Sodium143 mg
Potassium249 mg
Calcium132 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus239 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline235 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 303. The excerpt below is the record exactly as published.
Chestnut Cream Ice. — (1) Put in a saucepan 12oz. of caster sugar, 6oz. of Chestnut-flour, 1 stick of chopped vanilla, If pints of single cream, and the yolks of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.