vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
520Calories
12 gProtein
95 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein12 g
Carbohydrates95 g
Fiber0.9 g
Sugars83 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium303 mg
Potassium515 mg
Calcium451 mg
Iron5.3 mg
Magnesium44 mg
Phosphorus339 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate21 mcg
Choline60 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
Boiling water, 1 cup. Salt, a pinch. Milk, 1 quart. Sugar, 1 cup. Vanilla, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.