Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: 1 pint milk; 5 tablespoons chocolate; 1 quart rich cream; 1/2 pound sugar; 2 eggs; 1 tablespoon gelatine

From The Raleigh cook book, 1907

Presented as published in 1907. 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

4771Calories

56 gProtein

310 gCarbs

372 gFat

Full nutrition (34 nutrients)

Calories4771 kcal

Protein56 g

Carbohydrates310 g

Fiber2.8 g

Sugars270 g

Total Fat372 g

Saturated Fat211 g

Monounsaturated Fat80 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1399 mg

Sodium548 mg

Potassium2010 mg

Calcium1258 mg

Iron5.2 mg

Magnesium188 mg

Phosphorus1311 mg

Zinc6.3 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A317 mcg

Vitamin E1.5 mg

Vitamin K26 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.5 mg

Folate49 mcg

Choline384 mg

Caffeine17 mg

Water1051 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.

Chocolate Ice Cream.—1 pint milk; 5 tablespoons chocolate; 1 quart rich cream; % pound sugar; 2 eggs; 1 tablespoon gelatine. Scald the milk and add by degrees the sugar, eggs and chocolate rubbed smooth in a little milk. Beat well, put over the fire, stir- ring constantly until it thickens. Take from the fire, add a table- spoon of dissolved gelatine, and when cold put in the freezer. When partly frozen, add the quart of cream, half of it well whipped. Fruit Ice Cream. 1 pound sugar

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