vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hacaroon Ice Cream
From Kirmess cook book, 1907
Serves 5
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
866Calories
10 gProtein
96 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein10 g
Carbohydrates96 g
Fiber2.3 g
Sugars86 g
Total Fat50 g
Saturated Fat31 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol220 mg
Sodium209 mg
Potassium337 mg
Calcium197 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus242 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline110 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.
HACAROON ICE CREAK. Mrs. E. F. Brown, Boston. Spread a half-pound of macaroons on a pastry board and with a rolling-pin crush them to a powder. DESSERTS. 381 Make a custard after the following maimer: Heat a pint of milk to the scalding point and pour it gradu- ally upon three eggs beaten light with one and a half cupfuls of granulated sugar. Put into a double boiler over the fire and stir until like thick cream; remove and set aside to cool. When cold stir into this custard a pint of rich cream^ the powdered macaroons and a teaspoonful of vanilla extract
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