vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pistachio Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
Presented as published in 1880. 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
896Calories
19 gProtein
57 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein19 g
Carbohydrates57 g
Fiber4.1 g
Sugars39 g
Total Fat67 g
Saturated Fat20 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol103 mg
Sodium44 mg
Potassium660 mg
Calcium192 mg
Iron1.9 mg
Magnesium81 mg
Phosphorus370 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E3.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline12 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 146. The excerpt below is the record exactly as published.
Pistachio Ice Cream. One pint of pistachio nuts, half a cupful of blanched almonds, one quart of cream, one pint of water, one scant pint of sugar, the yolks of five eggs, one pint of milk, spinach green enough to give a delicate color (about a heap- ing teaspoonfu
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