Nesselrode Ice Cream

Name: Nesselrode Ice Cream
Ingredients: one and a half pound of sugar; one and one-half lbs. of strained French chestnuts; half pound of chopped figs; half pound Sultata raisins; each gallon of sweet cream

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

8379Calories

84 gProtein

1944 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories8379 kcal

Protein84 g

Carbohydrates1944 g

Fiber14 g

Sugars865 g

Total Fat55 g

Saturated Fat10 g

Monounsaturated Fat18 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol0 mg

Sodium1075 mg

Potassium29027 mg

Calcium1955 mg

Iron68 mg

Magnesium2144 mg

Phosphorus3971 mg

Zinc11 mg

Copper18 mg

Manganese33 mg

Vitamin D0 mcg

Vitamin C1012 mg

Vitamin A53 mcg

Vitamin E0.5 mg

Vitamin K19 mcg

Vitamin B69.7 mg

Vitamin B120 mcg

Thiamin (B1)5.7 mg

Riboflavin (B2)4.4 mg

Niacin (B3)31 mg

Folate1444 mcg

Choline36 mg

Caffeine0 mg

Water2769 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 26. The excerpt below is the record exactly as published.

NESSELRODE ICE CREAM. ! To each gallon of sweet cream use one and a half pound of sugar, one and one-half lbs. of strained French chestnuts, vanilla flavor, half pound of chopped figs, half pound Sultata raisins

Cook this with the app: pantry check, scaling, and the assistant.