vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jam Ice-cream
From The new practical housekeeping, 1890
Serves 6
Apricot and raspberry jams work well.
Presented as published in 1890. 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
549Calories
2 gProtein
57 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein2.3 g
Carbohydrates57 g
Fiber0.9 g
Sugars37 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol101 mg
Sodium44 mg
Potassium170 mg
Calcium76 mg
Iron0.4 mg
Magnesium9.9 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline8.6 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.
juice of one lemon and pint cream, whipped. Harlequin Ice-cream, — ^This is any three ice-creams wished arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco- ^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond, h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea ^'^^^^^^?m?=^ bound and packed as directed. Hickory-nut Ice-cream, — A pound hickory-nut kernels, two cups sugar, quart cream. Pick over the kernels carefully for pieces of shell, then pound in a mortar with a little sug^ and water added. Put two tablespoons of the sugar over fire without water, stir con- stantly till melted and browned, add a little water to dissolve it, then add to cream with the sugar and nut paste and freeze. Jam Ice-cream. — Prepare one pound of jam as directed, add one and a quarter pints cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.