vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From Virginia Cookery-book, 1884
Serves 6
Ensure the mixture is well thickened before freezing.
Presented as published in 1884. 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
795Calories
11 gProtein
29 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein11 g
Carbohydrates29 g
Fiber3.1 g
Sugars18 g
Total Fat71 g
Saturated Fat41 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol181 mg
Sodium99 mg
Potassium553 mg
Calcium315 mg
Iron3.3 mg
Magnesium91 mg
Phosphorus329 mg
Zinc2.9 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline38 mg
Caffeine15 mg
Water235 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 99. The excerpt below is the record exactly as published.
Chocolate Ice-ckeam. Scrape up a quarter of a pound of Baker's Chocolate, and dissolve it in a little water ; then add to it one quart of fresh milk, and put it on the fire in a stewpan to boil, stirring it all the time ; make a paste of one table-spoon- ful of corn-starch and the same quantity of cold milk ; stir it into the chocolate, and boil until it has well thick- ened, which should be in about fifteen minutes ; add two teaeupfuls of white sugar and a teaspoonf ul of vanilla ex- tract; when well thickened, remove the chocolate from the fire, and add it to a quart of rich cream
Cook this with the app: pantry check, scaling, and the assistant.