vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Macaroon Ice-cream
From The new practical housekeeping, 1890
Serves 5
For variations, add almond extract if using almond macaroons.
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
705Calories
4 gProtein
62 gCarbs
50 gFat
Full nutrition (30 nutrients)
Calories705 kcal
Protein4 g
Carbohydrates62 g
Fiber3.8 g
Sugars46 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Cholesterol145 mg
Sodium30 mg
Potassium345 mg
Calcium151 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus101 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C71 mg
Vitamin A7.6 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate32 mcg
Water171 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 300. The excerpt below is the record exactly as published.
One and one-half pints cream, half tea- cup dry n\^aroons, grated and sifted, teacup wnite sugar, yellow rind of one orange, grated, and the juice of two
Cook this with the app: pantry check, scaling, and the assistant.