Donnybrook Cream
From My best 250 recipes, 1907
This is really pistachio ice cream.
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
2718Calories
21 gProtein
231 gCarbs
193 gFat
Full nutrition (32 nutrients)
Calories2718 kcal
Protein21 g
Carbohydrates231 g
Fiber4 g
Sugars198 g
Total Fat193 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium99 mg
Potassium999 mg
Calcium355 mg
Iron2.1 mg
Magnesium91 mg
Phosphorus551 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.
DONNYBROOK CREAM This is really pistachio ice cream. Blanch and pound to a paste two ounces of pistachio nuts; add, while pounding, one teaspoonful of bitter almond extract. Scald a pint of cream; add seven ounces of sugar; stir until the sugar is dissolved. Take from the fire, and when this is cold add it gradually to the pistachio paste, rubbing or stirring all the while. Add another pint of uncooked cream
Cook this with the app: pantry check, scaling, and the assistant.