vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Macaroon Ice-cream
From The table, 1889
Serves 4
Unmold in warm water before serving.
Presented as published in 1889. 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
879Calories
13 gProtein
104 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein13 g
Carbohydrates104 g
Fiber4.5 g
Sugars89 g
Total Fat46 g
Saturated Fat31 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Cholesterol145 mg
Sodium367 mg
Potassium709 mg
Calcium425 mg
Iron0.6 mg
Magnesium59 mg
Phosphorus375 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C2 mg
Vitamin A389 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline90 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 313. The excerpt below is the record exactly as published.
Macaroon Ice-cream. — Take six ounces of macaroons (No. 1210); put them into a tin pan, and place it in a moderate oven to dry for ten minutes. Remove, and lay them on a table to cool off for twenty min- utes, then put them in a mortar, pound thoroughly, and sift them over a sheet of paper. Have ready a vanilla ice-cream as for No. 1271, and just before serving add to it the sifted macaroons, and with the spatula mix thoroughly for five minutes, and with this fill a three-pint brick-mold
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