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Maraschino Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Time, according to the mode of freezing.
Presented as published in 1892. 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
794Calories
3 gProtein
105 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein2.7 g
Carbohydrates105 g
Fiber3.3 g
Sugars95 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium30 mg
Potassium161 mg
Calcium128 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline5.6 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 897. The excerpt below is the record exactly as published.
Maraschino Ice Cream. — Mix two glasses of maraschino with a pint of cream, half a pound of powdered sugar, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.