Filbert Ice Cream

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

From The Dudley book of cookery and household recipes, 1909

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

7431Calories

80 gProtein

495 gCarbs

577 gFat

Full nutrition (24 nutrients)

Calories7431 kcal

Protein80 g

Carbohydrates495 g

Fiber38 g

Sugars340 g

Total Fat577 g

Saturated Fat191 g

Monounsaturated Fat69 g

Cholesterol965 mg

Sodium196 mg

Potassium3799 mg

Calcium1189 mg

Iron16 mg

Magnesium765 mg

Phosphorus1990 mg

Zinc13 mg

Copper6.4 mg

Manganese28 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Niacin (B3)0.6 mg

Water564 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.

FILBERT ICE CREAM TO one quart of cream add one pound of filberts, twelve ounces of sugar

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