Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: six ounces of chocolate; one-half pound of powdered sugar; three-fourths of a pint of water

From Perfection in baking, 1895

For chocolate cream from frozen vanilla, dissolve chocolate, cool, and mix with frozen cream.

Presented as published in 1895. 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

1811Calories

8 gProtein

330 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1811 kcal

Protein8.3 g

Carbohydrates330 g

Fiber12 g

Sugars303 g

Total Fat53 g

Saturated Fat31 g

Monounsaturated Fat16 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol14 mg

Sodium56 mg

Potassium959 mg

Calcium108 mg

Iron14 mg

Magnesium252 mg

Phosphorus350 mg

Zinc3.4 mg

Copper1.8 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate0 mcg

Choline0 mg

Caffeine73 mg

Water357 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.

six ounces of chocolate with one-half pound of powdered sugar and three-fourths of a pint of water

Cook this with the app: pantry check, scaling, and the assistant.