vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Prune Ice Cream
From The Landmarks club cook book, 1903
Serves 7
Ensure prunes are well cooked for best flavor.
Presented as published in 1903. 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
588Calories
4 gProtein
40 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein4.1 g
Carbohydrates40 g
Fiber4.7 g
Sugars20 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol138 mg
Sodium29 mg
Potassium536 mg
Calcium118 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus116 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate5.2 mcg
Choline6.6 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 90. The excerpt below is the record exactly as published.
PRUNE ICE CREAM. Stew one pint of prunes with two slices of lemon and one stick of cinnamon; sweeten to taste; mash through a sieve; mix with one quart of thick cream
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