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Sauce for Ice-Cream
From Kirmess cook book, 1907
Serves 4
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
573Calories
3 gProtein
71 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein2.7 g
Carbohydrates71 g
Fiber0.9 g
Sugars61 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.4 g
Cholesterol60 mg
Sodium24 mg
Potassium323 mg
Calcium147 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus73 mg
Zinc2.2 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline1.6 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
SAUCE POR ICE-CREAM. Mrs, Frederick Dietz, New York, Two cups maple sugar, one cup cream, one-half cup pecans
Cook this with the app: pantry check, scaling, and the assistant.