vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice-Cream
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 7
Mould before serving.
Presented as published in 1902. 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
806Calories
10 gProtein
70 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein9.9 g
Carbohydrates70 g
Fiber0.3 g
Sugars64 g
Total Fat55 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol257 mg
Sodium109 mg
Potassium350 mg
Calcium229 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus247 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline103 mg
Caffeine1.7 mg
Water192 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 180. The excerpt below is the record exactly as published.
a pint and a half of milk in a doublé boiler and scald it. Beat two cups of sugar and four eggs together. When they are light, add to the scalded milk. Stir constantly and cook for fifteen minutes. Grate one ounce of chocolate and place over the fire with three tablespoons of sugar and one table- spoonful of water. When thoroughly smooth, stir this into the milk. When cool, stir in one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.