Chocolate Cream Ice
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
2380Calories
53 gProtein
129 gCarbs
204 gFat
Full nutrition (33 nutrients)
Calories2380 kcal
Protein53 g
Carbohydrates129 g
Fiber25 g
Sugars64 g
Total Fat204 g
Saturated Fat114 g
Monounsaturated Fat46 g
Polyunsaturated Fat2.7 g
Cholesterol956 mg
Sodium457 mg
Potassium3423 mg
Calcium985 mg
Iron15 mg
Magnesium495 mg
Phosphorus1523 mg
Zinc9.5 mg
Copper3.2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.3 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.9 mg
Folate84 mcg
Choline9.7 mg
Caffeine66 mg
Water719 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 63. The excerpt below is the record exactly as published.
pint of cream I J uice of 1 lemon METHOD. To make the apricot puree, the apricots must be rubbed through a fine sieve ; whip the cream, add to it the puree, sugar and lemon juice, mix all together. Freeze, and serve in glasses. No. 428. STRAWBERRY CREAM ICE. Make as for Apricot Cream Ice. No. 429. CHOCOLATE CREAM ICE. INGREDIENTS. 1 pint of good custard | 3 ozs. of Cadbury’s cocoa | pint of cream | Essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.