vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Ice Cream
From Cookery for every household, 1914
Serves 6
Presented as published in 1914. 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
106Calories
2 gProtein
2 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein2.1 g
Carbohydrates1.7 g
Fiber0.7 g
Sugars0.2 g
Total Fat10 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat7 g
Cholesterol0.8 mg
Sodium0.5 mg
Potassium61 mg
Calcium13 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 779. The excerpt below is the record exactly as published.
Walnut Ice Cream Make in the same way as Vanilla Ice Cream (see above), adding 3 oz. roasted and ground walnuts
Cook this with the app: pantry check, scaling, and the assistant.