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Walnut and Fig Ice Cream
From Kirmess cook book, 1907
Serves 5
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
770Calories
15 gProtein
59 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein15 g
Carbohydrates59 g
Fiber3 g
Sugars50 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol100 mg
Sodium74 mg
Potassium494 mg
Calcium234 mg
Iron1.5 mg
Magnesium88 mg
Phosphorus342 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D1.4 mcg
Vitamin C0.5 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate12 mcg
Choline53 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 164. The excerpt below is the record exactly as published.
WALNUT AND FIG ICE CREAM. New York. Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving a tablespoon of gelatine, and with the rest mix two table- spoons of flour, an egg and a cup of sugar. Into the milk, heating in a double boiler, stir gradually the flour, sugar and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream, and a teaspoon of vanilla. After you have frozen the mix- 384 KIRMESS COOK BOOK. tare, add the meats of half a pound of English wal- nuts (weighed in the shell) and a quarter of a pound of figs
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