Italian Ice Cream

Name: Italian Ice Cream
Ingredients: I quart of cream; 3 cupfuls of sugar; the juice and grated peel of 3 lemons; a tablcspoonfuls of fine brandy; a little pisUche 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

5579Calories

19 gProtein

640 gCarbs

336 gFat

Full nutrition (35 nutrients)

Calories5579 kcal

Protein19 g

Carbohydrates640 g

Fiber0.1 g

Sugars603 g

Total Fat336 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol965 mg

Sodium200 mg

Potassium968 mg

Calcium582 mg

Iron0.3 mg

Magnesium61 mg

Phosphorus538 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A0 mcg

Vitamin E0.1 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

Folate9.3 mcg

Choline2.4 mg

Caffeine0 mg

Alcohol4.6 g

Water597 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.