vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Ice Cream
From The Toronto Cook Book, 1915
Serves 10
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
866Calories
8 gProtein
36 gCarbs
77 gFat
Full nutrition (24 nutrients)
Calories866 kcal
Protein8.4 g
Carbohydrates36 g
Fiber1.6 g
Sugars23 g
Total Fat77 g
Saturated Fat38 g
Monounsaturated Fat14 g
Cholesterol193 mg
Sodium39 mg
Potassium397 mg
Calcium141 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus220 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water110 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Pistachio Ice Cream Take one-half pound of pistachio nuts, grated. Use, if in season, one large dish of spinach; otherwise use coloring. If using spinach, place in kettle without water, covered very tightly, as it will cook with its own steam. Place in a thin linen cloth that has been wet with hot water; squeeze out juice. Take one quart of cream, half a pound sugar, put on to boil; stir until sugar dissolves, then set aside to cool; add nuts, flavoring, one quart more thick cream
Cook this with the app: pantry check, scaling, and the assistant.