Macaroon Ice Cream
From Southern Recipes, 1913
Presented as published in 1913. 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
1498Calories
24 gProtein
274 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1498 kcal
Protein24 g
Carbohydrates274 g
Fiber4.9 g
Sugars265 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium1007 mg
Calcium761 mg
Iron1.6 mg
Magnesium170 mg
Phosphorus712 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E12 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate62 mcg
Choline112 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.
MACAROON ICE CREAM Pound and sift one dozen stale macaroons and three lady fingers, blanch, chop fine and pound to a paste twenty-five almonds (or three ounces of almond paste) ; scald one pint of milk (cream is better) in double boiler, add one cupful of sugar and stir until dis- solved. Take from fire and add one pint of cream and set aside to cool, then add one tablespoon of orange flower water, two tablespoons of maraschino
Cook this with the app: pantry check, scaling, and the assistant.