vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
422Calories
3 gProtein
31 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein3.3 g
Carbohydrates31 g
Fiber0.8 g
Sugars27 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol94 mg
Sodium30 mg
Potassium199 mg
Calcium94 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.9 mcg
Choline5.7 mg
Caffeine2.1 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Chocolate Ice Cream Dissolve two or three tablespoons of chocolate or cocoa in just enough boiling water to reduce it to a smooth paste. Add one-half cup milk and one-half cup sugar. Stir until sugar is dissolved. Whip three-fourths pint ice cold thick cream
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