vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Bisque Ice Cream
From Cooking for profit, 1886
Serves 4
This recipe yields a rich and creamy ice cream.
Presented as published in 1886. 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
744Calories
11 gProtein
62 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein11 g
Carbohydrates62 g
Fiber0 g
Sugars56 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol275 mg
Sodium126 mg
Potassium363 mg
Calcium244 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus265 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline132 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 73. The excerpt below is the record exactly as published.
Italian Bisque Ice Cream. 1 cup sugar. 2 cups milk. 2 cups cream. 8 or 10 lady-fingers (pairs). 3 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.