vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Ice Cream
From The household cook book, 1902
Serves 6
Almonds make a good substitute for pistachio nuts.
Presented as published in 1902. 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
653Calories
7 gProtein
11 gCarbs
64 gFat
Full nutrition (23 nutrients)
Calories653 kcal
Protein7.2 g
Carbohydrates11 g
Fiber1.4 g
Total Fat64 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol161 mg
Sodium32 mg
Potassium338 mg
Calcium119 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 326. The excerpt below is the record exactly as published.
PISTACHIO ICE CREAM — Use ^ cup pistachio=nuts to 1 quart of cream; blanch the nuts, jjut them in a mortar and pound to a fine paste, adding a little rose= water, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.