Chocolate Ice Cream
From Physical culture cook book, 1901
Presented as published in 1901. 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
5316Calories
37 gProtein
520 gCarbs
351 gFat
Full nutrition (34 nutrients)
Calories5316 kcal
Protein37 g
Carbohydrates520 g
Fiber2.4 g
Sugars471 g
Total Fat351 g
Saturated Fat201 g
Monounsaturated Fat72 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol1023 mg
Sodium450 mg
Potassium1857 mg
Calcium1190 mg
Iron2.2 mg
Magnesium176 mg
Phosphorus1147 mg
Zinc4.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate1.9 mcg
Choline88 mg
Caffeine5.6 mg
Water1003 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 57. The excerpt below is the record exactly as published.
Chocolate Ice Cream. — One quart cream, one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.