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Hazel-nut Cream-Ice
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
797Calories
23 gProtein
63 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein23 g
Carbohydrates63 g
Fiber6.4 g
Sugars36 g
Total Fat51 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol205 mg
Sodium133 mg
Potassium807 mg
Calcium332 mg
Iron4 mg
Magnesium146 mg
Phosphorus516 mg
Zinc3.2 mg
Copper1.1 mg
Manganese4.7 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate39 mcg
Choline176 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 91. The excerpt below is the record exactly as published.
Hazel-nut Cream-Ice. — (1) Blanch and finely chop ilb. of Hazel-nuts (weighed without their shells), put them in a basin Hazel-nuts — continued. with 6oz. of caster sugar, 2oz. of flour, and six well-beaten eggs. Put lqt. of milk
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