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 6
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
711Calories
4 gProtein
41 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein4 g
Carbohydrates41 g
Fiber1 g
Sugars34 g
Total Fat59 g
Saturated Fat34 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol161 mg
Sodium34 mg
Potassium207 mg
Calcium102 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus114 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline2.9 mg
Caffeine5 mg
Water92 g
Estimated from matched ingredients across 6 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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