vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nesselrode Ice Cream
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
788Calories
9 gProtein
74 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories788 kcal
Protein9 g
Carbohydrates74 g
Fiber1.1 g
Sugars36 g
Total Fat51 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol289 mg
Sodium88 mg
Potassium602 mg
Calcium197 mg
Iron1.9 mg
Magnesium51 mg
Phosphorus243 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C11 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate56 mcg
Choline134 mg
Caffeine3 mg
Water245 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 40. The excerpt below is the record exactly as published.
Nesselrode Ice Cream Take one-half pound chestnuts, boil until tender; chop and crush; then mix with a pint of milk. Beat the yolks of seven eggs light, add to them one and three-quarters of a pound of fruit sugar, two pints boiling cream in which has been boiled two ounces of chocolate, strain and stir until cold, then add one teaspoon vanilla, one cup apricot marmalade, or any other kind you wish, one cup candied fruit chopped fine
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