vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
657Calories
13 gProtein
110 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein13 g
Carbohydrates110 g
Fiber2.6 g
Sugars95 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol41 mg
Sodium309 mg
Potassium654 mg
Calcium465 mg
Iron7.3 mg
Magnesium80 mg
Phosphorus391 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline60 mg
Caffeine11 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. Chocolate, 3 squares. Boiling water, 1 cup. Salt, a pinch. Milk, 1 quart. Sugar, 1 cup. Vanilla, 2 teaspoons
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