vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
553Calories
13 gProtein
86 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein13 g
Carbohydrates86 g
Fiber0.9 g
Sugars85 g
Total Fat18 g
Saturated Fat9.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium145 mg
Potassium493 mg
Calcium331 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus343 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline141 mg
Caffeine5.4 mg
Water246 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 102. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. 3 C. milk 2 eggs 1 jar cream 1% sq. chocolate 1 C. sugar 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.