vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream a la Erland
From The Swedish, French, American cook book, 1918
Serves 8
Garnish with spun sugar.
Presented as published in 1918. 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
665Calories
6 gProtein
53 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein6.5 g
Carbohydrates53 g
Fiber0.8 g
Sugars46 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol175 mg
Sodium68 mg
Potassium283 mg
Calcium160 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus175 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline48 mg
Caffeine4.6 mg
Water132 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 484. The excerpt below is the record exactly as published.
Chocolate Ice Cream a la Erland Glace au Chocolat, a la Erland Two cups milk, one quart cream, three ounces chocolate, one tablespoon cornstarch, one teaspoon vanilla, one and a half cups sugar, whites of two eggs
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