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Cocoa Macaroon Ice Cream
From Lowney's cook book, 1907
Serves 1
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
375Calories
3 gProtein
39 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein2.6 g
Carbohydrates39 g
Fiber2.6 g
Sugars24 g
Total Fat20 g
Saturated Fat15 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Cholesterol26 mg
Sodium862 mg
Potassium189 mg
Calcium28 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.7 mcg
Choline10 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 112. The excerpt below is the record exactly as published.
Cocoa Macaroon Ice Cream Make a cream the same as for Cocoa Nut Cream, except omit the nuts. Brown in the oven two dozen macaroons. Crumb in meat chopper; add macaroon crumbs and | cup sherry
Cook this with the app: pantry check, scaling, and the assistant.