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Walnut Ice-Cream
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
181Calories
4 gProtein
3 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein3.6 g
Carbohydrates2.7 g
Fiber1.3 g
Sugars0 g
Total Fat17 g
Saturated Fat1.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium0.1 mg
Potassium105 mg
Calcium22 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
WALNUT ICE-CREAM Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.