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Maraschino Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 8
The same cream can be made without maraschino or cognac, using one cupful of strong coffee as a flavoring.
Presented as published in 1902. 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
616Calories
4 gProtein
96 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein3.7 g
Carbohydrates96 g
Fiber1.6 g
Sugars93 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.1 g
Cholesterol71 mg
Sodium53 mg
Potassium182 mg
Calcium150 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline29 mg
Caffeine0 mg
Alcohol2.3 g
Water76 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 228. The excerpt below is the record exactly as published.
Maraschino Ice-cream. — Mix i lb. of pulverized sugar, one-half pint of unsweetened condensed milk, and one pint of cream thoroughly ; pour in the cordial from one pint of maras- chino cherries and four table-spoon- fuls of cognac
Cook this with the app: pantry check, scaling, and the assistant.