Italian Ice Cream

Name: Italian Ice Cream
Ingredients: Two pints of cream; 2 cups of sugar; 2 lemons, juice and grated peel; 2 tablespoons of brandy

From 365 desserts, 1900

Presented as published in 1900. 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

4826Calories

19 gProtein

436 gCarbs

335 gFat

Full nutrition (34 nutrients)

Calories4826 kcal

Protein19 g

Carbohydrates436 g

Fiber0 g

Sugars401 g

Total Fat335 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium197 mg

Potassium916 mg

Calcium577 mg

Iron0.2 mg

Magnesium57 mg

Phosphorus535 mg

Zinc2.1 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

Alcohol9.3 g

Water563 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 45. The excerpt below is the record exactly as published.

Italian Ice Cream. Two pints of cream, 2 cups of sugar, 2 lemons, juice and grated peel, 2 tablespoons of brandy

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