vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The Ideal cook book, 1899
Serves 12
Presented as published in 1899. 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
754Calories
2 gProtein
159 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein1.6 g
Carbohydrates159 g
Fiber0.2 g
Sugars157 g
Total Fat15 g
Saturated Fat8.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol43 mg
Sodium24 mg
Potassium92 mg
Calcium52 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline3.7 mg
Caffeine0.6 mg
Water44 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 128. The excerpt below is the record exactly as published.
Chocolate Ice Cream—Ingredients—6 tablespoonfuls of grated chocolate, 2 breakfast cups of cream, 1 of fresh milk, and 4% f - Ib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.