Filbert Ice Cream

Name: Filbert Ice Cream
Ingredients: one quart of cream; a pound of nuts; twelve ounces of sugar

From National viands à la mode, 1895

Presented as published in 1895. 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

6102Calories

66 gProtein

703 gCarbs

344 gFat

Full nutrition (29 nutrients)

Calories6102 kcal

Protein66 g

Carbohydrates703 g

Sugars340 g

Total Fat344 g

Saturated Fat193 g

Monounsaturated Fat72 g

Polyunsaturated Fat3.3 g

Cholesterol965 mg

Sodium255 mg

Potassium5441 mg

Calcium667 mg

Iron7.4 mg

Magnesium297 mg

Phosphorus1754 mg

Zinc5.2 mg

Copper2.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C133 mg

Vitamin A249 mcg

Vitamin K22 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)54 mg

Folate481 mcg

Water601 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Filbert Ice Cream. (New York) To one quart of cream add a pound of nuts and twelve ounces of sugar

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