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Chocolate Ice Cream
From The Henderson cook book, 1914
Serves 7
Presented as published in 1914. 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
843Calories
10 gProtein
72 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein9.7 g
Carbohydrates72 g
Fiber1.3 g
Sugars64 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol233 mg
Sodium87 mg
Potassium416 mg
Calcium272 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus279 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline88 mg
Caffeine6.5 mg
Water204 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 68. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. One quart milk, 2 small cups sugar, yolks of 3 eggs, 1 tablespoon flour, 2 ounces Baker's chocolate, 1 quart of cream
Cook this with the app: pantry check, scaling, and the assistant.