Chocolate Ice-Cream
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
415Calories
2 gProtein
91 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein2.5 g
Carbohydrates91 g
Fiber2.4 g
Sugars81 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium29 mg
Potassium191 mg
Calcium19 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.4 mcg
Choline3.2 mg
Caffeine11 mg
Water8.7 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 53. The excerpt below is the record exactly as published.
Chocolate Ice-Cream. Make a vanilla cream; melt four ounces of sweet chocolate
Cook this with the app: pantry check, scaling, and the assistant.