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Metropolitan Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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
81Calories
0 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein0.5 g
Carbohydrates9.2 g
Fiber0.2 g
Sugars5.7 g
Total Fat3.6 g
Saturated Fat1.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol8.7 mg
Sodium26 mg
Potassium22 mg
Calcium16 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.5 mcg
Choline0.3 mg
Caffeine0 mg
Alcohol1.4 g
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 113. The excerpt below is the record exactly as published.
METROPOLITAN ICE CREAM. Take New York Ice Cream for bottom and top layers; for the centre. Walnut Cream with a layer of biscuit, spread thickly with plum preserve and soaked in kirschwasser
Cook this with the app: pantry check, scaling, and the assistant.