vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pralined Ice-Cream
From A guide to modern cookery, 1909
Serves 3
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
574Calories
20 gProtein
64 gCarbs
27 gFat
Full nutrition (31 nutrients)
Calories574 kcal
Protein20 g
Carbohydrates64 g
Fiber1.3 g
Sugars62 g
Total Fat27 g
Saturated Fat9 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.5 g
Cholesterol316 mg
Sodium247 mg
Potassium638 mg
Calcium419 mg
Iron1.8 mg
Magnesium60 mg
Phosphorus464 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C0.1 mg
Vitamin A185 mcg
Vitamin E1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate40 mcg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 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.
PRALINED ICE-CREAM Pound and rub through a sieve four oz. of almond pra/n, and add thereto one quart of previously-prepared vanilla-flavoured custard
Cook this with the app: pantry check, scaling, and the assistant.