Chocolate Ice Cream
From The Elm City cook book, 1896
Presented as published in 1896. 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
1960Calories
62 gProtein
308 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1960 kcal
Protein62 g
Carbohydrates308 g
Fiber0.2 g
Sugars296 g
Total Fat57 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol547 mg
Sodium734 mg
Potassium2361 mg
Calcium1869 mg
Iron3.7 mg
Magnesium192 mg
Phosphorus1694 mg
Zinc7.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A628 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B128.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.6 mg
Niacin (B3)2.9 mg
Folate76 mcg
Choline555 mg
Caffeine0 mg
Water1378 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 16. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. Make a foundation of one pint of milk, two tablespoonfuls of flour, two eggs. Cook in a vessel put in another of boiling water. While this is cooking, scrape one square of Baker’s chocolate, and add to it two tablespoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity of chocolate gives a very dainty flavor. Ifa stronger one is wished, use two squares of the chocolate. Put the mixture in cold water to cool. Stir oceasionally. When cold, add one teacup of sugar, and one quart of milk
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