vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Souffle Cream Ice with Maraschino
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
943Calories
14 gProtein
29 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories943 kcal
Protein14 g
Carbohydrates29 g
Fiber4 g
Sugars1.6 g
Total Fat86 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat38 g
Cholesterol103 mg
Sodium119 mg
Potassium422 mg
Calcium121 mg
Iron2.1 mg
Magnesium114 mg
Phosphorus336 mg
Zinc2.4 mg
Copper0.9 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline0.2 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 568. The excerpt below is the record exactly as published.
Souffle Cream Ice with Maraschino. — Mix 1 teacupful of maraschino with two whites of Italian meringues when they are quite cold. Add 1 pint of well-whipped Cream and the kernels of eighteen walnuts
Cook this with the app: pantry check, scaling, and the assistant.