vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice-Cream Filling
From Original White House Cookbook, 1887
Serves 3
Good for 'Ice-Cream Cake'.
Presented as published in 1887. 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
846Calories
6 gProtein
201 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein6.3 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium74 mg
Calcium32 mg
Iron1 mg
Magnesium7.4 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 183. The excerpt below is the record exactly as published.
ICE-CREAM FILLING. Make an icing as follows : Three cups of sugar, one of water ; boil to a thick, clear syrup, or until it begins to be brittle ; pour this, boiling hot, over the well-heaten whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.