vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Ice Cream
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
377Calories
13 gProtein
15 gCarbs
30 gFat
Full nutrition (22 nutrients)
Calories377 kcal
Protein13 g
Carbohydrates15 g
Fiber5.5 g
Total Fat30 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.6 g
Sodium0 mg
Potassium514 mg
Calcium116 mg
Iron2.2 mg
Magnesium115 mg
Phosphorus309 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)1.2 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.
Pistachio Ice Cream Mix one half cup Pistachio nuts chopped fine, and one cup almonds
Cook this with the app: pantry check, scaling, and the assistant.