vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From Superior cook book, 1905
Serves 4
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
897Calories
11 gProtein
88 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories897 kcal
Protein11 g
Carbohydrates88 g
Fiber1 g
Sugars82 g
Total Fat56 g
Saturated Fat31 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol411 mg
Sodium85 mg
Potassium383 mg
Calcium262 mg
Iron1.8 mg
Magnesium44 mg
Phosphorus314 mg
Zinc2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate39 mcg
Choline234 mg
Caffeine5 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.
Chocolate Ice Cream. One pt. cream, I })t. milk, i^U cups sugar, yolks of G eggs, 1 square of Baker's chocolate
Cook this with the app: pantry check, scaling, and the assistant.