Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: Boil 114 quarts milk; 8 cups sugar; 2 eggs well beaten; 1 level teaspoon cornstarch; 14, cake of Baker’s chocolate; 1 quart whipped cream; 1 quart condensed milk

From The Carbon County cook book, 1926

Presented as published in 1926. 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

13324Calories

168 gProtein

2453 gCarbs

360 gFat

Full nutrition (34 nutrients)

Calories13324 kcal

Protein168 g

Carbohydrates2453 g

Fiber0 g

Sugars2414 g

Total Fat360 g

Saturated Fat220 g

Monounsaturated Fat99 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol1280 mg

Sodium2129 mg

Potassium7837 mg

Calcium5982 mg

Iron3.6 mg

Magnesium575 mg

Phosphorus5201 mg

Zinc20 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D18 mcg

Vitamin C32 mg

Vitamin A3069 mcg

Vitamin E8.6 mg

Vitamin K25 mcg

Vitamin B61.8 mg

Vitamin B1215 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)7.4 mg

Niacin (B3)4.5 mg

Folate164 mcg

Choline1479 mg

Caffeine0 mg

Water1986 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.

Chocolate Ice Cream. Boil 114 quarts milk with 8 cups sugar. Add 2 eggs well beaten, 1 level teaspoon cornstarch, 14, cake of Baker’s chocolate dissolved in hot water. Strain when cool and add tablespoon vanilla, 1 quart whipped cream, 1 quart condensed milk

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