vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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
778Calories
13 gProtein
89 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein13 g
Carbohydrates89 g
Fiber0 g
Sugars85 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol331 mg
Sodium142 mg
Potassium323 mg
Calcium212 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus271 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A127 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline194 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 228. The excerpt below is the record exactly as published.
Macaroon Ice-cream. — Scald a pint of milk and pour it slowly upon six eggs beaten light with two cupfuls of sugar. Return to the fire in a double boiler and cook, stirring constantly, until you have a custard that will coat the spoon. Then remove the custard from the fire and set aside to cool, and add a pint of cream and a teaspoonful of vanilla. Turn into a freezer and grind until half frozen. With a roll- ing-pin crush ten dry macaroons
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