Chocolate Ice-Cream
From Cookery for little girls, 1910
Melt the chocolate in a pan of hot water before adding.
Presented as published in 1910. 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
364Calories
8 gProtein
16 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein8.1 g
Carbohydrates16 g
Fiber9.4 g
Sugars0.5 g
Total Fat30 g
Saturated Fat18 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol1.1 mg
Sodium14 mg
Potassium471 mg
Calcium57 mg
Iron9.9 mg
Magnesium185 mg
Phosphorus227 mg
Zinc5.5 mg
Copper1.8 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline26 mg
Caffeine45 mg
Water0.8 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 30. The excerpt below is the record exactly as published.
chocolate ice-cream, make like the foregoing, only add to the custard before it cools two ounces of grated, unsweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.