vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cinnamon Ice
From The encyclopædia of practical cookery, 1890
Serves 4
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
553Calories
6 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein5.8 g
Carbohydrates34 g
Fiber0.7 g
Sugars29 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium62 mg
Potassium163 mg
Calcium106 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline75 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 364. The excerpt below is the record exactly as published.
one or two sticks of Cinnamon into a mortar, pound well, and mix in 4oz. of sifted crushed loaf sugar. Put the mixture into a saucepan, pour over a breakfast-cupful of milk, and boil for a few minutes over a clear fire ; then stir in the yolks of two eggs, 1 pint of cream, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.