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Filbert Ice-Cream
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
323Calories
7 gProtein
13 gCarbs
27 gFat
Full nutrition (31 nutrients)
Calories323 kcal
Protein6.9 g
Carbohydrates13 g
Fiber4.2 g
Sugars0.4 g
Total Fat27 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium2.9 mg
Potassium327 mg
Calcium76 mg
Iron1.7 mg
Magnesium78 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.7 mg
Manganese3 mg
Vitamin D0.1 mcg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.4 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
FILBERT ICE-CREAM Slightly torrify three and half oz. of filberts ; finely pound them, together with a few tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.