Chocolate Ice Cream
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
4296Calories
22 gProtein
459 gCarbs
264 gFat
Full nutrition (33 nutrients)
Calories4296 kcal
Protein22 g
Carbohydrates459 g
Fiber0 g
Sugars384 g
Total Fat264 g
Saturated Fat148 g
Monounsaturated Fat58 g
Polyunsaturated Fat2.1 g
Cholesterol1275 mg
Sodium1129 mg
Potassium1517 mg
Calcium496 mg
Iron1.4 mg
Magnesium300 mg
Phosphorus971 mg
Zinc6.3 mg
Copper2 mg
Manganese2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.4 mg
Vitamin K19 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate94 mcg
Choline424 mg
Caffeine115 mg
Water639 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 30. The excerpt below is the record exactly as published.
Chocolate Ice Cream Make 2 cups of chocolate sauce and bring yolks of 3 eggs to boil in it, stirring constantly. Set aside to cool. Beat whites of eggs stiff. Whip 3 cups of cream stiff.
Cook this with the app: pantry check, scaling, and the assistant.