Italian Ice Cream

Name: Italian Ice Cream
Ingredients: 1 quart of cream; 3 cupfuls of sugar; the juice and grated peel of 3 lemons; 1 tablespoonful of fine brandy; a little pistachio coloring

From 365 foreign dishes, 1908

Presented as published in 1908. 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

5568Calories

19 gProtein

636 gCarbs

335 gFat

Full nutrition (34 nutrients)

Calories5568 kcal

Protein19 g

Carbohydrates636 g

Fiber0 g

Sugars602 g

Total Fat335 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium199 mg

Potassium920 mg

Calcium579 mg

Iron0.3 mg

Magnesium58 mg

Phosphorus535 mg

Zinc2.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol4.6 g

Water554 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 14. The excerpt below is the record exactly as published.

Italian Ice Cream. Whip I quart of cream with 3 cupfuls of sugar until stiff. Put in the freezer until half frozen ; then add the juice and grated peel of 3 lemons, a tablcspoonfuls of fine brandy, and a little pisUche coloring.

Cook this with the app: pantry check, scaling, and the assistant.