Nesselrode Ice
From Cox's manual of gelatine cookery (copyright), 1938
Serve with sweetened and flavoured whipped cream.
Presented as published in 1938. 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
397Calories
7 gProtein
53 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein6.6 g
Carbohydrates53 g
Fiber2.8 g
Sugars21 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium887 mg
Calcium64 mg
Iron2.8 mg
Magnesium71 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A180 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate7.1 mcg
Choline4.7 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 40. The excerpt below is the record exactly as published.
NESSELRODE ICE. Six to eight persons Make 1 pint of fairly rich Vanilla Custard Ice Cream mixture (Recipe No. 154), and half freeze it. Add the following ingredients, finely chopped :— 1 oz. almonds or walnuts I oz. candied apricots I oz. candied pineapple 1 oz. sultana raisins
Cook this with the app: pantry check, scaling, and the assistant.