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Genoise Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
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
14Calories
0 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium1 mg
Potassium4.1 mg
Calcium2.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 113. The excerpt below is the record exactly as published.
GENOISE ICE CREAM. For top and bottom take a rich French Bisque Ice Cream; for the centre. Maraschino Ice, colored pink
Cook this with the app: pantry check, scaling, and the assistant.