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Chocolate Ice Cream
From The national course in home economics, 1917
Serves 20
Recipe by Maria Parloa.
Presented as published in 1917. 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
687Calories
5 gProtein
30 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein5.4 g
Carbohydrates30 g
Fiber0.2 g
Sugars23 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol192 mg
Sodium56 mg
Potassium238 mg
Calcium150 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus147 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline21 mg
Caffeine1.2 mg
Water131 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 227. The excerpt below is the record exactly as published.
CHOCOLATE ICE=CREAM. For about two and one-half quarts of cream use one and one-half pints of milk, one quart of thin cream, two cupfuls of sugar, two ounces of chocolate, two eggs and two heaping tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.