vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 5
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
736Calories
5 gProtein
99 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein5.2 g
Carbohydrates99 g
Fiber0 g
Sugars96 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol110 mg
Sodium59 mg
Potassium239 mg
Calcium182 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus152 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline17 mg
Water142 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 48. The excerpt below is the record exactly as published.
Sponge-Cake Cream Ice. — Beat the yolks of eight eggs with fib. of caster sugar and 1 table-spoonful of vanilla sugar. Put six sponge Cakes in a slow oven till dried, then crush them. Boil 1 pint of cream and i pint of milk together, then stir it gradually in with the beaten yolks of eggs, Cakecrumbs, and sugar ; return it to the saucepan, and stir by the side of the fire till thick, but without allowing it to boil. Strain the custard into a basin, mix 1 wineglassful of vanilla liqueur
Cook this with the app: pantry check, scaling, and the assistant.