vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kirsch-Eis (Kirsch Ice Cream)
From Banquets of the nations, 1911
Serves 3
Marischino Ice Cream may be made the same way.
Presented as published in 1911. 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
875Calories
15 gProtein
58 gCarbs
43 gFat
Full nutrition (35 nutrients)
Calories875 kcal
Protein15 g
Carbohydrates58 g
Fiber0 g
Sugars50 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol429 mg
Sodium132 mg
Potassium347 mg
Calcium205 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus308 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A427 mcg
Vitamin E1.9 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate44 mcg
Choline271 mg
Caffeine0 mg
Alcohol30 g
Water219 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 80. The excerpt below is the record exactly as published.
Kirsch-Eis. (Kirsch Ice Cream.) Whip in a stewpan four yolks of eggs and one whole egg ; add a quarter-pound of powdered sugar as well as one glass of kirsch. Whip the preparation on a very moderate fire, or in the " bain-marie," until quite frothy ; then set the stewpan over a brisk fire, whip the pre- paration again for two minutes only, then remove it back. Continue whipping off the fire until all its heat be gone, add a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.