Walnut Cream Ice

Name: Walnut Cream Ice
Ingredients: one and a half pounds of walnuts; the yolks of eight eggs; a pint of cream; 3oz. or 4oz. of caster sugar; a little essence of vanilla

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

7339Calories

130 gProtein

182 gCarbs

677 gFat

Full nutrition (33 nutrients)

Calories7339 kcal

Protein130 g

Carbohydrates182 g

Fiber35 g

Sugars86 g

Total Fat677 g

Saturated Fat150 g

Monounsaturated Fat116 g

Polyunsaturated Fat341 g

Cholesterol1951 mg

Sodium163 mg

Potassium3489 mg

Calcium1064 mg

Iron19 mg

Magnesium1001 mg

Phosphorus3281 mg

Zinc23 mg

Copper8.3 mg

Manganese20 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A518 mcg

Vitamin E3.5 mg

Vitamin K24 mcg

Vitamin B65.1 mg

Vitamin B122.7 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate199 mcg

Choline1115 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

Walnut Cream Ice. — Shell and blanch one and a half pounds of walnuts (weighed after blanching). Then pound two -thirds of the walnuts to a smooth paste, and mix with them very gently the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar ; thicken this over the Are, keeping it stirred all the time, then tammy, add a little essence of vanilla

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