Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: 2 quarts cream; 2 1/2 ounces chocolate, melted; 1 pound sugar; vanilla extract, or bean

From Most for your money cookbook, 1938

Presented as published in 1938. 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

8574Calories

41 gProtein

567 gCarbs

691 gFat

Full nutrition (33 nutrients)

Calories8574 kcal

Protein41 g

Carbohydrates567 g

Fiber5 g

Sugars487 g

Total Fat691 g

Saturated Fat395 g

Monounsaturated Fat144 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol1936 mg

Sodium408 mg

Potassium2228 mg

Calcium1191 mg

Iron5.9 mg

Magnesium217 mg

Phosphorus1214 mg

Zinc5.7 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.4 mcg

Vitamin E0.4 mg

Vitamin K51 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0 mg

Niacin (B3)1.7 mg

Folate0 mcg

Caffeine30 mg

Water1092 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 118. The excerpt below is the record exactly as published.

2 QUARTS CREAM 2>^ OUNCES CHOCOLATE, MELTED 1 POUND SUGAR VANILLA EXTRACT, OR BEAN

Cook this with the app: pantry check, scaling, and the assistant.