vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Ice Cream
From Twentieth century home cook book, 1905
Serves 16
Presented as published in 1905. 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
682Calories
8 gProtein
41 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein8.4 g
Carbohydrates41 g
Fiber2.1 g
Sugars28 g
Total Fat55 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium30 mg
Potassium424 mg
Calcium113 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus212 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline1.4 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.
PISTACHIO ICE CREAM. Blanch and grate one pound pistachio nuts. Put one quart of spinach in a kettle and boil, drain and pound until reduced to a pulp. Squeeze the juice out through a flannel cloth. Put half a gallon of cream and a pound of sugar
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