vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice-Cream
From Buckeye cookery, 1892
Serves 6
For a mold, freeze chocolate and vanilla separately.
Presented as published in 1892. 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
819Calories
7 gProtein
67 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein6.7 g
Carbohydrates67 g
Fiber0.5 g
Sugars60 g
Total Fat59 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol223 mg
Sodium61 mg
Potassium214 mg
Calcium110 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.2 mcg
Choline50 mg
Caffeine2.9 mg
Water104 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 97. The excerpt below is the record exactly as published.
one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spoons chocolate, rub smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer ; when it begins to set, add a quart of rich cream
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