vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nesselrode Ice Cream
From Twentieth century home cook book, 1905
Serves 16
Use preferred candied fruits.
Presented as published in 1905. 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
686Calories
10 gProtein
74 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein9.7 g
Carbohydrates74 g
Fiber0.5 g
Sugars47 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol246 mg
Sodium100 mg
Potassium509 mg
Calcium137 mg
Iron2 mg
Magnesium45 mg
Phosphorus215 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C4.3 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline125 mg
Caffeine3 mg
Water112 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
NESSELRODE ICE CREAM. Take one pound of chestnuts, boil until tender, peel and grate, then mix well with a pint of milk. Beat until light the yolks of thirteen eggs, add to them one and a half pounds of pulverized sugar, also three pints of boil- ing cream, in which you have boiled a vanilla bean and four ounces of chocolate
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