vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
818Calories
7 gProtein
67 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories818 kcal
Protein6.6 g
Carbohydrates67 g
Fiber1 g
Sugars56 g
Total Fat59 g
Saturated Fat34 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium90 mg
Potassium358 mg
Calcium201 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus219 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline15 mg
Caffeine2.3 mg
Water174 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.
Chocolate Ice Cream — Six tablespoonfuls grated chocolate, 2 breakfast cups cream, 1 of fresh milk
Cook this with the app: pantry check, scaling, and the assistant.