vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Truffles Glace (Truffle Ice Cream)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
456Calories
5 gProtein
42 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein5.1 g
Carbohydrates42 g
Fiber0.5 g
Sugars38 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol122 mg
Sodium56 mg
Potassium184 mg
Calcium114 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline42 mg
Caffeine3.2 mg
Water74 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 70. The excerpt below is the record exactly as published.
ruffles Glace. (Truffle Ice Cream) . Put half a pint of milk in a pan along with the yolks of two eggs beaten in an ounce of sugar, a stick of vanilla, and seven ounces of sugar. Stir over a slow fire till it boils • remove the vanilla stick, and stand till cold, then add the juice of a lemon, and one pint of cream, six ounces of truffles
Cook this with the app: pantry check, scaling, and the assistant.