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Milanese Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for seven or eight persons.
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
495Calories
6 gProtein
47 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein5.7 g
Carbohydrates47 g
Fiber0.1 g
Sugars40 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol148 mg
Sodium110 mg
Potassium172 mg
Calcium130 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline56 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 920. The excerpt below is the record exactly as published.
Milanese Ice Cream. — Beat up the yolks of two eggs with a pint of cream, and haK a pound of finely-sifted sugar ; add the mixtui-e to two ounces of Naples biscuits reduced to powder in half a pint of milk
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