vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Fig Ice Cream
From Lowney's cook book, 1907
Serves 5
If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.
Presented as published in 1907. 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
778Calories
4 gProtein
40 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein4.3 g
Carbohydrates40 g
Fiber2 g
Sugars31 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium273 mg
Potassium343 mg
Calcium139 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus116 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K7.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline3.2 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.
Chocolate Fig Ice Cream 4 ounces Lowney's Premium. Chocolate 1 tablespoon vanilla 4 cups cream ^ teaspoon salt f cup sugar 1^ cups finely chopped figs
Cook this with the app: pantry check, scaling, and the assistant.