Sherbet Cream Ice (Italian)

Name: Sherbet Cream Ice (Italian)
Ingredients: the yolks of four eggs; one and a half pints of cream; 10oz. to 12oz. of sugar; half a pint of whipped cream

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

4323Calories

33 gProtein

341 gCarbs

321 gFat

Full nutrition (33 nutrients)

Calories4323 kcal

Protein33 g

Carbohydrates341 g

Fiber0 g

Sugars302 g

Total Fat321 g

Saturated Fat182 g

Monounsaturated Fat75 g

Polyunsaturated Fat4.8 g

Cholesterol1636 mg

Sodium199 mg

Potassium1105 mg

Calcium757 mg

Iron2.1 mg

Magnesium72 mg

Phosphorus874 mg

Zinc4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A699 mcg

Vitamin E3.3 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate106 mcg

Choline597 mg

Caffeine0 mg

Water587 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

Sherbet Cream Ice (Italian). — Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add lOoz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.