vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Ice Cream (Glace Frangaise) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Can be flavored with vanilla instead of brandy.
Presented as published in 1918. 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
684Calories
6 gProtein
60 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories684 kcal
Protein6.3 g
Carbohydrates60 g
Fiber0 g
Sugars56 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium71 mg
Potassium297 mg
Calcium222 mg
Iron0 mg
Magnesium22 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Alcohol2.3 g
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 472. The excerpt below is the record exactly as published.
French Ice Cream ( Glace Frangaise ) a la Ericsson Hammond One pint cream, one pint milk, sweeten with small cup of sugar, flavor with two to three tablespoons brandy, add the whites of two unbeaten eggs
Cook this with the app: pantry check, scaling, and the assistant.