vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
534Calories
3 gProtein
31 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein3 g
Carbohydrates31 g
Fiber0.8 g
Sugars25 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium26 mg
Potassium155 mg
Calcium77 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline2.1 mg
Caffeine3.8 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Chocolate Ice Cream. — Melt one and one-half squares Baker's Chocolate and di- kite with hot water to pour easily, add one quart thin cream ; then add one cup sugar, a sprinkle of salt, and one tablespoonful vanilla
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