Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: 3 pints best cream; 12 ounces pulverized white sugar; 4 whole eggs; 1 tablespoon extract vanilla; 1 pint rich cream whipped; 6 ounces chocolate

From Royal baker and pastry cook, 1913

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

8991Calories

71 gProtein

517 gCarbs

740 gFat

Full nutrition (34 nutrients)

Calories8991 kcal

Protein71 g

Carbohydrates517 g

Fiber12 g

Sugars423 g

Total Fat740 g

Saturated Fat420 g

Monounsaturated Fat161 g

Polyunsaturated Fat5.7 g

Omega-30.2 g

Cholesterol2688 mg

Sodium715 mg

Potassium3070 mg

Calcium1359 mg

Iron17 mg

Magnesium387 mg

Phosphorus1815 mg

Zinc10 mg

Copper1.9 mg

Manganese2.5 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A323 mcg

Vitamin E3 mg

Vitamin K59 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)2.6 mg

Folate94 mcg

Choline588 mg

Caffeine73 mg

Water1250 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.

Chocolate Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, 1 tablespoon extract vanilla, 1 pint rich cream whipped, 6 ounces chocolate

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