vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Macaroon Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
25Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.1 g
Carbohydrates2.7 g
Fiber0.2 g
Sugars1.9 g
Total Fat0.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium12 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.7 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 145. The excerpt below is the record exactly as published.
Macaroon Ice Cream. Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown on* dozen and a half macaroons in the oven. Let them cool then roll them into fine crumbs. Add these and three table spoonfuls of wine
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