vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Cream Ices
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
760Calories
9 gProtein
66 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein8.7 g
Carbohydrates66 g
Fiber1.5 g
Sugars47 g
Total Fat53 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium60 mg
Potassium471 mg
Calcium245 mg
Iron1.3 mg
Magnesium63 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate8.2 mcg
Choline40 mg
Caffeine3.4 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.
Chocolate Cream Ices. Mix 4 oz. of grated chocolate in warm water, sweeten, and stir in 1 pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.