vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
Ensure not to boil the mixture to avoid curdling.
Presented as published in 1907. 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
546Calories
10 gProtein
51 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein10 g
Carbohydrates51 g
Fiber0 g
Sugars47 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol328 mg
Sodium111 mg
Potassium169 mg
Calcium86 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus177 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 96. The excerpt below is the record exactly as published.
ITALIAN ICE CREAM, frozen, the creams are transferred to the storage NEAPOLITAN ICE CREAM, box, as usual. ^ gallon double cream, 2^ lbs. granulated sugar, FREEZERS FOR BRINE FREEZING. 32 yolks of eggs, two fine-cut vanilla beans
Cook this with the app: pantry check, scaling, and the assistant.