Pistachio Ice
From Dainty dinners and dishes for Jewish families, 1907
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
5165Calories
158 gProtein
228 gCarbs
402 gFat
Full nutrition (31 nutrients)
Calories5165 kcal
Protein158 g
Carbohydrates228 g
Fiber47 g
Sugars31 g
Total Fat402 g
Saturated Fat54 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.2 g
Cholesterol478 mg
Sodium220 mg
Potassium7088 mg
Calcium1241 mg
Iron25 mg
Magnesium793 mg
Phosphorus3854 mg
Zinc17 mg
Copper7.2 mg
Manganese7.2 mg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate28 mcg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 75. The excerpt below is the record exactly as published.
PISTACHIO ICE. 24 oz. pistachio nuts. 4 pint custard. £ pint cream. Ice and freezing salt
Cook this with the app: pantry check, scaling, and the assistant.