vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
122Calories
2 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein2.3 g
Carbohydrates11 g
Fiber2.4 g
Sugars7.1 g
Total Fat7.7 g
Saturated Fat4.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.5 mg
Sodium7.5 mg
Potassium127 mg
Calcium22 mg
Iron2.5 mg
Magnesium47 mg
Phosphorus64 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline6.5 mg
Caffeine11 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM V^ teaspoon cinnamon 2 ounces unsweetened chocolate 2 tablespoons sugar 2 tablespoons water Custard
Cook this with the app: pantry check, scaling, and the assistant.