Meringue Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
A delightful combination of textures.
Presented as published in 1920. 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
680Calories
14 gProtein
120 gCarbs
21 gFat
Full nutrition (28 nutrients)
Calories680 kcal
Protein14 g
Carbohydrates120 g
Fiber14 g
Sugars48 g
Total Fat21 g
Saturated Fat7.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.2 g
Cholesterol84 mg
Sodium483 mg
Potassium83 mg
Calcium310 mg
Iron3.2 mg
Magnesium7.6 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C5.8 mg
Vitamin A55 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate32 mcg
Water203 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 209. The excerpt below is the record exactly as published.
Glace Meringue, shell fill, divers ice cream
Cook this with the app: pantry check, scaling, and the assistant.