Chocolate Ice Cream
From Blue Ribbon cook book, 1905
Do not cook too long or custard will curdle.
Presented as published in 1905. 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
2959Calories
51 gProtein
242 gCarbs
202 gFat
Full nutrition (34 nutrients)
Calories2959 kcal
Protein51 g
Carbohydrates242 g
Fiber0 g
Sugars225 g
Total Fat202 g
Saturated Fat111 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1285 mg
Sodium568 mg
Potassium1465 mg
Calcium1000 mg
Iron3.6 mg
Magnesium111 mg
Phosphorus1155 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water854 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.
Chocolate Ice Cream—4 squares unsweetened chocolate, 1 pint milk, 1 a heavy cream, 4 egg yolks, 1 cup sugar, 1 tablespoon Blue Ribbon vanilla
Cook this with the app: pantry check, scaling, and the assistant.