vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pistachio Ice-Cream
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
192Calories
7 gProtein
8 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein6.8 g
Carbohydrates8.3 g
Fiber3 g
Sugars0.9 g
Total Fat15 g
Saturated Fat0.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.5 mg
Potassium281 mg
Calcium67 mg
Iron1.1 mg
Magnesium59 mg
Phosphorus163 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline8.5 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
PISTACHIO ICE-CREAM Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk
Cook this with the app: pantry check, scaling, and the assistant.