vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Cocoanut Ice Cream

Name: Cocoanut Ice Cream
Yield: 6 servings
Ingredients: One quart of cream; one pint of milk; three eggs; one cupful and a half of sugar; one cupful of prepared cocoanut; the rind and juice of a lemon

From Miss Parloa's new cook book and marketing guide, 1880

Serves 6

Presented as published in 1880. 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

814Calories

9 gProtein

60 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories814 kcal

Protein9 g

Carbohydrates60 g

Fiber0 g

Sugars54 g

Total Fat61 g

Saturated Fat34 g

Monounsaturated Fat13 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol264 mg

Sodium99 mg

Potassium311 mg

Calcium210 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus221 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.3 mcg

Vitamin C1 mg

Vitamin A66 mcg

Vitamin E0.3 mg

Vitamin K3.8 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline88 mg

Caffeine0 mg

Water184 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

Cocoanut Ice Cream. One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar, one cupful of prepared cocoanut, the rind and juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.