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Chocolate Ice Cream
From Delta Gamma cook book, 1922
Serves 4
Florence Thorpe (Lambda)
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
741Calories
6 gProtein
77 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein5.7 g
Carbohydrates77 g
Fiber1.3 g
Sugars57 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.4 g
Cholesterol133 mg
Sodium121 mg
Potassium194 mg
Calcium100 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline24 mg
Caffeine7.8 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 92. The excerpt below is the record exactly as published.
Chocolate Ice Cream Mix one cup sugar and two tablespoons flour, add two beaten eggs. Add one pint scalded milk and two squares melted chocolate. Cook in double boiler until thick and smooth. When cool add one pint cream
Cook this with the app: pantry check, scaling, and the assistant.