vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cakes
From The encyclopaedia of practical cookery, 1892
Serves 4
Ready for use after freezing.
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
783Calories
15 gProtein
63 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein15 g
Carbohydrates63 g
Fiber0 g
Sugars58 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium169 mg
Potassium263 mg
Calcium131 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 133. The excerpt below is the record exactly as published.
Ice Cakes. — Put lib. of crushed loaf sugar and ^ pint of water in a sugar-boiler, and boil to a syrup (see Syrups). Put the yolks of eight eggs in a bowl standing in water, and beat them until light ; pour the boiling syrup over, and continue to beat until the mixture is quite cold. Whip 1 pint of double cream to a froth, and mix it in lightly with the egg mixture, adding 2 table-spoonfuls of vanilla extract to flavour. Have ready some rice-paper cases
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