vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream (Glace) a l’Alaska
From The Swedish, French, American cook book, 1918
Serves 5
Cover with a heavy meringue before serving.
Presented as published in 1918. 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
683Calories
9 gProtein
71 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories683 kcal
Protein9.2 g
Carbohydrates71 g
Fiber0 g
Sugars67 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol188 mg
Sodium104 mg
Potassium339 mg
Calcium249 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus241 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate9.4 mcg
Choline85 mg
Caffeine0 mg
Alcohol1.9 g
Water202 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 474. The excerpt below is the record exactly as published.
Ice Cream (Glace) a l’Alaska Three cups milk, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.