vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nut Ice Cream
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
463Calories
13 gProtein
28 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein13 g
Carbohydrates28 g
Fiber1.6 g
Sugars22 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.2 g
Cholesterol80 mg
Sodium99 mg
Potassium168 mg
Calcium89 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.4 mcg
Choline5.2 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 48. The excerpt below is the record exactly as published.
NUT ICE CREAM Mrs. Henry C. Buckner 1 pint of cream, ^ cup of almonds, \ cup of gelatine, 6 tablespoons of Maraschino, or 4 tablespoons of sherry, ^ cup of granulated sugar, 1 teaspoon of vanilla
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