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Walnut Ice Cream

Name: Walnut Ice Cream
Yield: 7 servings
Ingredients: One pint of the meat of walnuts; one pint of milk; one quart of cream; two small cupfuls of sugar; four eggs; one-fourth of a teaspoonful of salt

From Miss Parloa's new cook book and marketing guide, 1880

Serves 7

Presented as published in 1880. 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

810Calories

17 gProtein

66 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories810 kcal

Protein17 g

Carbohydrates66 g

Fiber0 g

Sugars61 g

Total Fat54 g

Saturated Fat30 g

Monounsaturated Fat12 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol277 mg

Sodium198 mg

Potassium387 mg

Calcium187 mg

Iron1.9 mg

Magnesium28 mg

Phosphorus281 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A68 mcg

Vitamin E0.4 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B123 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.8 mg

Folate18 mcg

Choline96 mg

Caffeine0 mg

Water187 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

Walnut Ice Cream. One pint of the meat of walnuts (the American are the best) , pounded fine in a mortar ; one pint of milk, one quart of cream, two small cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt

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